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You'll have something to crow about when you make this feathered bread creation for your table.

Prep Time: 15 min (not including thaw time)
Bake Time: 30 min
Servings: 11
Skills: Intermediate


  1. 11 Rhodes Texas Rolls, thawed but still cold
    1 raisin
    1 egg, beaten


Press three rolls together to form a fat boomerang shape. Place on large sprayed baking sheet.

Press 2 1/2 rolls together and form a tall triangle with rounded corners for head. With scissors, clip 3 or 4 deep triangles out of wide end and save. Place head piece above body. Use clippings to form beak and wattle. Beak is two small triangles (one larger than the other) and wattle is tear drop shape. Place beside head.

Cut a roll into thirds. Flatten 1/3 into a half circle. Cut deep irregular cuts to form a comb. Place above head, curving to fit the rounded part of head. With each of the two thirds, roll slightly to elongate them. Leave one end of each piece thicker. On the thick end, cut deeply to form 3 toes. Place both feet under body of rooster. On each foot arrange one toe toward the back of the rooster and 2 toes toward the front.

Press 1 1/2 rolls together to form a slight rectangle. With scissors, cut 4 deep wing feathers. Lay across lower body.

Roll 3 remaining rolls into long ropes. Cut two ropes in half to form 4 long tail feathers. Place them arching out of the back of the rooster's body. Cut the rope into thirds forming short feathers, arrange them on top of others.

Press raisin in head for eye and brush with beaten egg. Let rise 30 minutes. Bake at 350°F 20-30 minutes or until golden brown.

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