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Bird Rolls Recipe

Today I want to share with you a recipe for sweet butter yeast dough, from which you can make buns, sweet rolls and different kinds of pastries. I also, want to show you how to make these cute bird rolls that turn out very tender, tasty and fragrant.
Prep Time 2 hrs 30 mins
Cook Time 30 mins
Total Time 2 hrs

Ingredients
  

  • 600 g flour sifted
  • 300 ml milk warm
  • 1 egg at room temperature
  • 150 g sugar
  • 2 tbsp vegetable oil
  • 50 g butter melted
  • 1 package dry yeast
  • 1/2 tsp salt
  • 1 tsp vanilla extract

Instructions
 

  • Let’s start by proofing the yeast. In a clean bowl mix the warm milk, dry yeast, 2 tbsp of sugar and 5-7 tablespoons of flour. The milk should be warm NOT hot to the touch and no salt is needed when you’re proofing the yeast.
  • The consistency of the mixture should be almost like pancake dough. Cover the bowl with a lid or plastic wrap and set it in a warm, draft-free place for 15-20 minutes. You can put it in the microwave or an oven and put a glass of boiling water next to it. If the mixture turns creamy and foamy, it means that the yeast is working. If nothing happens, the yeast is dead. You need to discard the mixture and try again with different yeast. As you can see, our mixture rises well and increased in volume.
  • Now We can add the egg, vegetable oil, half a teaspoon of salt, the rest of the sugar and a teaspoon of vanilla extract. Give it a stir, so all the ingredients are combined well. Next, we will add flour in small parts and each time kneading the dough. After all the flour is in, add the melted butter and mix again.
  • By this time, it’s quite difficult to knead the dough with a spoon, so sprinkle the work surface with some flour, lay the dough on top and knead by hand adding more flour as needed.
    With the heels of your hands, press the dough down and away from you. Fold the dough over, turn 90 degrees, and repeat over and over until the dough is smooth and elastic. Yeast dough loves the heat of the hands, so if you're using a stand mixer, knead with the hook attachment on low speed until the dough is elastic and for the last few minutes knead it by hand. The dough turns out very soft and tender but at the same time doesn’t stick to your hands.
  • Coat a clean bowl with vegetable oil and place the dough inside. Cover the bowl with plastic wrap and set aside in a warm place. Allow the dough to rise for about an hour and a half to two hours.
    After the dough doubles in size, punch it down to deflate it and expel the gases.Cover it again and set aside for another 30 minutes.
  • After the second rise divide the dough into equal parts. Roll each piece into a balland cover with plastic wrap.
  • Now let’s make our birds. Take the dough ball and roll with your hands into a sausage: roll from the middle towards the edges. Now tie the dough sausage into a knot. Lift one free end of the knot. Form it into the bird’s head with a beak: there is no science about it, give it character. Use a skewer to make the eyes deepening and with chopped raisins make eyes. Make sure to press them rather hard into the dough so they don't fall off during the baking. The other free end of the knot will be the bird’s tale: with a sharp knife or scissors make a few small cuts to create tail feathers.
    For the love birds tie two dough sausages into a knot and like you can see in thevideo, repeat the process with the eyes and tails.
  • Place the ready birds on a baking tray covered with parchment paper and brush them with an egg for a shiny look. Preheat the oven to 350 degrees and bake fo r20-25 minutes or until they have a golden-brown color.
    Ithink that they turned out very beautifully! I baked the birds the night before and at breakfast I warm them up in the microwave for 15-20 seconds, so they’re like freshly baked.

Notes

Knead the dough for about 5-7 minutes, and then cover it. Let it rest about 5 minutes, and then knead once again for 1-2 minutes. It should be well developed at this point.
If you're using a stand mixer about 8 to 10 minutes of mixing the ingredients on low speed will generally do the trick.