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Flounder Dough Sculpture

You won't have to fish for compliments when this seafood is on your table.

Skill: Intermediate Prep Time: 15 Bake Time: 20 Servings: 4


4 Rhodes Texas or Dinner Rolls, thawed but still cold
1 egg, beaten


For the body of the fish, press 2 rolls together. Shape them into a flat football and place on a sprayed baking sheet. Cut another roll in half. Flatten each half into an almond shaped tail fin. Place on back end of Flounder. Cut last roll in 4 pieces, one slightly larger than the other 3. The larger piece will be the lower fin. Form into a teardrop shape and place wide end on bottom of Flounder. Roll another piece into a ball for the mouth and press thumb deeply into the middle. Put mouth in place.

Divide another piece in two, forming a large ball and a small ball. Press the large ball with thumb to form an eye socket. Place on Flounder and put the small ball in the socket. The last piece of dough is the top fin. Shape it into a tall triangle. Lay the triangle in place on its side, with wide base in front and tip in the back. Cut two wedges out of the top of the fin. With a knife, cut 3 deep vertical rows into the body of the flounder.

Brush with egg, let rise for 20-30 minutes. Reshape mouth hole with thumb just before baking. Bake at 350°F 20 minutes or until golden brown.