Bread Recipes

Buttermilk Cornbread

2 tablespoons vegetable oil
1 cup yellow cornmeal
1 tablespoon all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1 large egg

Heat oil in an 8-inch cast-iron skillet or muffin pans in a 450° oven 5 minutes. Combine cornmeal and next 4 ingredients in a medium bowl; make a well in center of mixture.

Stir together buttermilk and egg; add to dry ingredients, stirring just until moistened. Pour into hot skillet. Bake at 450° for 20 minutes or until golden. Makes 6 to 8 servings

Orange Date Nut Bread

Bread:
2 eggs
2 tablespoons butter or margarine
3/4 cup sugar
1 small unpeeled orange, cut into pieces and seeded
1 cup pitted chopped dates
1-3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped pecans

Sauce:
1/2 cup orange juice
1/2 cup sugar

For bread, place eggs, butter, sugar, orange pieces and dates in blender or food processor. Cover and process with on/off motions until finely chopped. Remove to a large mixing bowl. In separate bowl, sift together flour, baking soda and salt; add to orange mixture and mix until well-combined. Stir in pecans.

Pour batter into greased 9-in. x 5-in. loaf pan. Bake at 325° for 1 hour or until bread test done. If bread begins to darken, cover with foil during last few minutes of baking. Meanwhile, for sauce, heat orange juice and sugar until sugar melts.

When bread comes out of the oven, prick with a wooden pick and pour the sauce over top. Let bread stand 15 minutes before removing from pan. Cool on wire racks. Makes 1 loaf.

Fresh Pear Bread

3 eggs
1-1/2 cups sugar
3/4 cup vegetable oil
1 teaspoon vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
4 cups finely chopped peeled ripe pears (about 4 medium)
1 teaspoon lemon juice
1 cup chopped walnuts

In a mixing bowl, combine the eggs, sugar, oil and vanilla; mix well. Combine flour, baking powder, cinnamon, baking soda and salt; stir into the egg mixture just until moistened. Toss pears with lemon juice. Stir pears and walnuts into batter (batter will be thick).

Spoon into two greased 9-in. x 5-in. loaf pans. Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Makes 2 loaves.

Pumpkin Pecan Loaves

3-1/3 cups all-purpose flour
3 cups sugar
2 teaspoons baking soda
1-1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 can (15 ounces) solid-pack pumpkin
1 cup vegetable oil
4 eggs, lightly beaten
2/3 cup water
1/2 cup chopped pecans

Caramel Glaze:
1/4 cup butter
1/4 cup sugar
1/4 cup packed brown sugar
1/4 cup heavy whipping cream
2/3 cup confectioners' sugar
1 teaspoon vanilla extract

In a bowl, combine the first six ingredients. Combine the pumpkin, oil, eggs and water; mix well. Stir into dry ingredients just until combined; fold in the pecans.

Spoon into two greased 9-in. x 5-in. loaf pans. Bake at 350° for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

For glaze, combine the butter, sugars and cream in a saucepan. Cook until sugar is dissolved. Cool for 20 minutes. Stir in the confectioners' sugar and vanilla until smooth. Drizzle over cooled loaves. Makes 2 loaves.

Streusel Rhubarb Bread

1-1/2 cups packed brown sugar
1/2 cup vegetable oil
1 egg
1 cup buttermilk
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1-1/2 cups chopped fresh or sliced frozen rhubarb
1/2 cup chopped walnuts or pecans

Topping:
1/2 cup sugar
1/4 teaspoon ground cinnamon
1 tablespoon cold butter

In a mixing bowl, combine brown sugar and oil. Add egg, mix well. Beat in buttermilk and vanilla. Combine the flour, baking soda and salt; stir into brown sugar mixture just until combined. Fold in the rhubarb and nuts. Pour into two greased 8-in. x 4-in. loaf pans.

For topping, in a bowl, combine sugar, cinnamon and butter until crumbly; sprinkle over batter. Bake at 350° for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Cut with a serrated knife. Makes 2 loaves.

Cranberry Nut Bread

2-1/2 cups halved fresh or frozen cranberries, divided
2/3 cup sugar
2 teaspoons grated orange peel
2-1/4 cups all-purpose flour
3/4 cup packed light brown sugar
1 tablespoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
2 eggs, lightly beaten
3/4 cup sour cream
1/4 cup butter or margarine, melted
1 cup chopped pecans

In a saucepan, combine 1-1/2 cups cranberries, sugar and orange peel. Bring to a boil; reduce heat and cook for 6-8 minutes or until the cranberries are soft. Remove from the heat; stir in the remaining berries and set aside. In a bowl, combine flour, brown sugar, baking soda, salt, cinnamon and cloves.

Combine eggs, sour cream and butter; stir into dry ingredients until blended. Fold in cranberries and pecans. Pour into two greased 8-in. x 4-in. loaf pans. Bake at 350° for 55-60 minutes or until the bread tests done. Makes 2 loaves.

Banana Nut Bread

1/2 cup butter, softened
1-1/2 cups sugar
2 eggs
3 medium ripe bananas, mashed
1/3 cup buttermilk
4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1-1/2 cups grated peeled uncooked potatoes
1 cup chopped walnuts

In a mixing bowl, cream butter and sugar. Add eggs; mix well. Combine bananas and buttermilk. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternatively with banana mixture. Stir in potatoes and walnuts.

Transfer to two greased 9-in. x 5-in. loaf pans. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Makes 2 loaves.

Zucchini Chip Bread

3 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/4 teaspoon baking powder
3 eggs
1/2 cup unsweetened applesauce
1/2 cup vegetable oil
1 tablespoon grated orange peel
2 teaspoons vanilla extract
2 cups shredded zucchini
1 cup chopped walnuts
1 cup (6 ounces) semisweet chocolate chips

In a large bowl, combine the flour, sugar, baking soda, salt, nutmeg, cinnamon and baking powder. In another bowl, beat the eggs, applesauce, oil, orange peel and vanilla. Stir into the dry ingredients just until moistened. Fold in the zucchini, nuts and chocolate chips. Transfer to two greased 8-in. x 4-in. loaf pans.

Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Makes 2 loaves.

Soft Dinner Rolls

4-1/2 teaspoons active dry yeast
1/2 cup warm water (110° to 115°)
2 cups warm milk (110° to 115°)
6 tablespoons shortening
2 eggs
1/4 cup sugar
1-1/2 teaspoons salt
7 to 7-1/2 cups all-purpose flour

In a large mixing bowl, dissolve yeast in warm water. Add the milk, shortening, eggs, sugar, salt and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes (dough will be sticky). Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Turn onto a lightly floured surface; divide into 24 pieces. Shape each into a roll. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes. Bake at 350° for 20-25 minutes or until golden brown. Remove to wire racks. Makes 2 dozen.

Finnish Coffee Braid

4 eggs, beaten
1 cup sugar
1 teaspoon salt
1 cup milk
3/4 cup butter, softened
5-1/2 cup flour
2 yeast cakes or packages
2-3 tablespoon ground cardamom
1/2-3/4 cup raisins, either dark or golden

Dissolve the yeast with 1 teaspoon sugar in 1/2 cup lukewarm water and set aside for about 5 minutes to proof. Beat the eggs in a large bowl.

Scald the milk and add the butter, sugar and salt. Stir to dissolve somewhat. Stir into the eggs. Add the yeast mixture and cardamom and mix well, then add the raisins. Gradually add the flour. Cover and let rise to double.

Punch down and put into the refrigerator overnight (will rise again, can omit the refrigeration and just allow to rise on the counter if you wish).

Dump dough out and knead lightly to a silky texture. Divide into 3 and then 3 again (total 9 pieces). Roll each into a strand about 12-18 inches long. Braid into 3 loaves.

Place on cookie sheet and let rise again. Just before baking brush with a mix of 1 egg yolk and 1 tablespoon milk. Then sprinkle generously with granulated sugar.

Bake at 350 degrees for about 20 minutes, watching closely so it doesn't burn. Allow to cool completely before serving.

Simple Biscuits

2 tablespoons margarine, melted, divided
2 cups bisquick baking mix
2/3 cups buttermilk
2 teaspoons sugar
1/4 teaspoon salt

Preheat oven to 450 degrees. Combine the baking mix, buttermilk, sugar, salt, and half of the melted margarine in a medium bowl. Mix until well-blended.

Turn dough out onto a floured surface and knead for about 30 seconds, or until dough becomes elastic. Roll dough to about 3/4-inch thick and punch out biscuits using a 3-inch cutter.

Arrange the punched-out dough on an ungreased baking sheet, and bake for 10-12 minutes or until the biscuits are golden on top and have doubled in height.

Remove the biscuits from the oven and immediately brush each one with a light coating of the remaining melted margarine. Serve warm. Makes 8 biscuits.

Blueberry Muffins

1 cup fresh or frozen blueberries
1 tablespoon plus 1-3/4 cups flour, divided
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground nutmeg
3/4 teaspoon salt
1 egg
1 cup sour cream
1/3 cup milk

Preheat over to 400 degrees. Grease twelve 2-1/2" muffin cups. In a small bowl, toss blueberries with 1 tablespoon of the flour, set aside.

In a large bowl, combine 1-3/4 cups flour, the sugar, baking powder, baking soda, nutmeg and salt, set aside. In a medium bowl, beat egg, stir in sour cream and milk, stir into flour mixture until just combined (batter will be lumpy).

Stir in reserved blueberries just until evenly distributed. Fill muffin cups 2/3 full with batter. Bake until golden, about 20 minutes. Makes 12 muffins.

Buttermilk Biscuits and Sausage Gravy

2 cups self-rising flour
1/4 cup shortening
Buttermilk

Sausage Gravy
1/4 pound bulk pork sausage
2 to 3 tablespoons all-purpose flour
2 tablespoons butter
1/4 teaspoon salt
1/8 teaspoon pepper
1-1/4 to 1-1/3 cup milk

For Biscuits: Preheat oven to 375 degrees. Blend together until contents look like coarse corn meal. Pour enough buttermilk in to make flour wet and work together.

You may need another cup of flour to knead with. Flatten out and using a biscuit cutter or a glass, cut out biscuits. Bake in the oven until biscuits rise and have browned a bit.

For Sausage Gravy: Cook sausage until there is no pink in sight, drain if necessary. Stir in flour, butter, salt, and pepper, gradually adding the milk as well, stirring constantly. Bring to a boil. After gravy has been at a boil for about two minutes, stir and serve over biscuits.

Lemon Yogurt Muffins

2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup sugar
2 tablespoons honey
2 eggs
1-1/4 cup plain yogurt, room temperature
1/4 cup melted butter
1 tablespoon lemon peel
1/2 teaspoon lemon extract

Lemon Syrup
1/3 cup lemon juice
1/3 cup sugar
3 tablespoons water

Combine flour, baking powder, soda, and salt, set aside. In another bowl, combine sugar, honey, eggs, yogurt, butter, and rind. Add dry ingredients, mix. Spoon into greased muffin tins.

Bake at 375 degrees for 15 minutes or until wooden pick in the center comes out clean. To make syrup, combine ingredients in a saucepan, boil 1 minute. Drizzle syrup over warm muffins. Makes 12 muffins.

Chocolate Cheesecake Muffins

1 3-ounce package cream cheese
2 tablespoons sugar
1 cup all-purpose flour
1/2 cup sugar
3 tablespoons unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon salt
1 beaten egg
3/4 cup milk
1/3 cup vegetable oil
Confectioners sugar

Preheat oven to 375 degrees. In a small bowl, beat cream cheese and 2 tablespoons sugar until light and fluffy, set aside. In a large bowl, stir together flour, 1/2 cup sugar, cocoa, baking powder and salt.

Make a well in center of dry ingredients. Combine egg, milk and oil. Add all at once to dry ingredients, stirring until just moistened (batter should be lumpy). Spoon about 2 tablespoons of batter into greased muffin cups.

Drop 1 teaspoon of cream cheese mixture on top and cover with more of chocolate batter. Bake for 20 minutes. Dust with confectioners' sugar when cool. Makes about 20 muffins.

Pepper Cheese Biscuits

2 cups self-rising flour
1/4 teaspoon baking soda
1/4 cup butter or margarine
3/4 cup shredded Monterey Jack cheese with jalapeno peppers
2 tablespoons snipped chives
1/8 teaspoon ground red pepper
3/4 cup buttermilk

Preheat oven to 425 degrees. In a medium mixing bowl stir together flour and baking soda. With a pastry blender or two knives cut in butter or margarine until mixture resembles coarse crumbs.

Stir in Monterey Jack cheese with jalapeno peppers, snipped chives, and ground red pepper. Make a well in center. Add the buttermilk all at once then stir until moistened.

Turn dough out onto a lightly floured surface. Quickly knead dough by gently folding and pressing dough 10 to 12 strokes or until nearly smooth. Pat or lightly roll dough to 1/2-inch thickness.

Cut dough with a floured 2-1/2-inch biscuit cutter. Place biscuits 1 inch apart on a lightly greased baking sheet. Bake for 10 to 15 minutes or until golden. Remove biscuits from baking sheet and serve hot. Makes 10 to 12 biscuits.

Pumpkin Cheesecake Muffins

1 cup pumpkin
2/3 cup packed brown sugar
1 cup milk
1/2 cup vegetable oil
2 eggs
3 cups all purpose flour
1/2 cup sugar
5 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon salt
1/2 teaspoon cloves
1/2 cup chopped walnuts, or 1/2 cup raisins

Filling
1-8 ounce package of cream cheese
1/2 cup sugar
2 tablespoons unbleached flour
1 egg
1/4 cup sour cream
1 teaspoon vanilla

Mix all filling ingredients in a bowl. Set aside while making muffin mix. Works easier if you refrigerate while preparing muffin batter. Heat oven to 400 degrees. Grease 24 muffin cups or line with paper baking cups.

Beat pumpkin, brown sugar, milk, oil and eggs in a large bowl. Stir in remaining ingredients, except walnuts, just until flour is moistened. Fold in walnuts.

Fill muffin cups 2/3 full. Fill a piping bag with the cream cheese mixture, and using a wide tip, push the piping tip into the muffin batter. Gently squeeze the cream cheese mixture out of the piping bag. Then lift the piping bag out and repeat for all 24 muffins. Bake 20 to 22 minutes or until lightly golden brown. Immediately remove from pan.

7 Up Banana Bread

4 cups flour
1/2 teaspoon salt
2 teaspoons baking powder
2 teaspoons baking soda
1 cup butter, softened
2 cups sugar
4 eggs
2 teaspoons vanilla
2 cups mashed bananas
1 cup 7up

Preheat oven to 350 degrees. Stir together dry ingredients and set aside. Cream butter and sugar in a large bowl. Add eggs, beating well after each addition. Add vanilla and bananas, mixing well.

Add dry ingredients alternating with the 7 Up, finishing with dry ingredients. Pour into 2 greased loaf pans. Bake for 45 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes before removing and cooling completely.

Pumpkin Cheesecake Muffins

1 cup pumpkin
2/3 cup packed brown sugar
1 cup milk
1/2 cup vegetable oil
2 eggs
3 cups all purpose flour
1/2 cup sugar
5 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon salt
1/2 teaspoon cloves
1/2 cup chopped walnuts, or 1/2 cup raisins

Filling
1-8 ounce package of cream cheese
1/2 cup sugar
2 tablespoons unbleached flour
1 egg
1/4 cup sour cream
1 teaspoon vanilla

Mix all filling ingredients in a bowl. Set aside while making muffin mix. Works easier if you refrigerate while preparing muffin batter. Heat oven to 400 degrees. Grease 24 muffin cups or line with paper baking cups.

Beat pumpkin, brown sugar, milk, oil and eggs in a large bowl. Stir in remaining ingredients, except walnuts, just until flour is moistened. Fold in walnuts.

Fill muffin cups 2/3 full. Fill a piping bag with the cream cheese mixture, and using a wide tip, push the piping tip into the muffin batter. Gently squeeze the cream cheese mixture out of the piping bag. Then lift the piping bag out and repeat for all 24 muffins. Bake 20 to 22 minutes or until lightly golden brown. Immediately remove from pan.

7 Up Banana Bread

4 cups flour
1/2 teaspoon salt
2 teaspoons baking powder
2 teaspoons baking soda
1 cup butter, softened
2 cups sugar
4 eggs
2 teaspoons vanilla
2 cups mashed bananas
1 cup 7up

Preheat oven to 350 degrees. Stir together dry ingredients and set aside. Cream butter and sugar in a large bowl. Add eggs, beating well after each addition. Add vanilla and bananas, mixing well.

Add dry ingredients alternating with the 7 Up, finishing with dry ingredients. Pour into 2 greased loaf pans. Bake for 45 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes before removing and cooling completely.

Banana Macadamia Nut Bread

2 cups all purpose flour
3/4 cup sugar
1/2 cup butter, softened
2 eggs
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon grated orange peel
1 teaspoon vanilla
1 cup mashed ripe bananas, about 2 medium
1/4 cup orange juice
1 cup flaked coconut
3/4 cup macadamia nuts or walnuts, coarsely chopped

Heat oven to 350 degrees. Combine all ingredients in large mixer bowl except bananas, orange juice, coconut and nuts. Beat at low speed, scraping bowl often, until well-mixed about 2-3 minutes.

Add bananas and orange juice continue beating-scraping bowl often, until well mixed about 1 minute. By hand stir in coconut and nuts then spread into three greased mini loaf pans or one greased loaf pan.

Bake mini loaf for 35 to 45 minutes or loaf for 60 to 65 minutes or until wooden pick inserted into center comes out clean. Cool for 10 minutes. Remove from pans. Makes 3 mini loafs or 1 loaf.

Buttermilk Doughnuts

3 1/2 cups cake flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 1/2 teaspoons salt
3/4 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
3/4 cup granulated sugar
3/4 cup buttermilk
3 tablespoons unsalted butter, melted and cooled
1 large egg, at room temperature
2 teaspoons vanilla extract
Vegetable oil for frying
1 cup confectioners' sugar, sifted

In a medium bowl, soft together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Add the sugar and stir the dry ingredients with a whisk until combined.

In a medium bowl, whisktogether the buttermilk, melted butter, egg, and vanilla until blended. Make a well in the center of the flour mixture and pour the buttermilk mixture into it. Using a rubber spatula, stir until the moxture forms a soft, moist dough.

Dust a work surface with flour. Scrape the dough onto the work surface and lightly sprinkle the top of the dough with flour. Gather the dough into a ball and knead it gently 5 or 6 times, or until smooth.

Roll or pat the dough into a round roughly 10 inches in diameter and 1/2 inch thick. Transfer the round to a baking sheet, cover it with plastic wrap, and place it in the freezer for 15 minutes, or until firm.

Using a 3-inch doughnut cutter (or a 3-inch round biscuit cutter and a 3/4-inch cutter or pastry tip for the hole), cut out 7 doughnuts and holes from the dough.

Gather the scraps together, reroll 1/2-inch thick, and cut out 3 more doughnuts and as many holes as possible. Place the doughnuts and holes on a baking sheet or 2 plates, cover with plastic wrap, and refrigerate while heating the oil for frying.

Pour the oil into a deep-fat fryer or large straight-sided saucepan to a depth of 2 to 3 inches. heat the oil to 370 degrees. Line a baking sheet with paper towels.

Fry the doughnuts and holes in small batches, turning once, for 2 to 3 minutes, or until golden brown. Using a slotted spoon, transfer to the paper towels to drain, then place on a wire rack to cool completely.

When the doughnuts and holes are completely cool, place the confectioners' sugar in a medium bowl. Generously dredge the doughnuts and holes in the sugar, shaking off the excess. Serve the same day. Makes 10 doughnuts

Bacon Buns

10 bacon strips, diced
1/3 cup chopped onion
1 package (16 ounces) hot roll mix
1 egg, lightly beaten

In a skillet, cook bacon and onion over medium heat until bacon is crisp and onion is tender; drain on paper towels.

Prepare hot roll mix according to package directions. Turn the dough onto a floured surface; knead until smooth and elastic, about 5 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 40 minutes.

Divide dough into 18 pieces. On a floured surface, roll out each piece into a 5-in. circle. Top each with 1 tablespoon of bacon filling. Fold dough around filling, shaping each piece into a small loaf; pinch edges to seal. Place seam side down on greased baking sheets. Cover loosely with plastic wrap coated with nonstick cooking spray. Let rise in a warm place for 20-30 minutes.

Brush egg over buns. Bake at 350 degrees for 20-25 minutes or until golden brown. Remove from pans to wire racks. Serve warm. Refrigerate leftovers. Makes 1-1/2 dozen.

Banana-Nut Corn Bread

2 packages (8-1/2 ounces each) corn bread/muffin mix
1 cup mashed ripe bananas (about 2 medium)
1 cup chopped walnuts
1 cup milk

In a bowl, combine all ingredients just until blended. Spoon into two greased 8-in. x 4-in. x 2-in. loaf pans. Bake at 350 degrees for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Makes 2 loaves.

Sweet Rolls

1 package (1/4 ounce) active dry yeast
1 cup warm milk
1/4 cup butter or margarine, melted
1/4 cup packed brown sugar
3 eggs
1 teaspoon salt
3-1/2 to 4 cups all-purpose flour
1 tablespoon water
16 whole unblanched almonds

In a mixing bowl, dissolve yeast in warm milk. Add the butter, brown sugar, 2 eggs, salt and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down.

Turn onto a lightly floured surface; divide into 16 pieces. Roll each into a 12-in. rope; tie each into a knot. To form birds' head, tuck one end back into knots. With a sharp knife or scissors, cut two slits on opposite end to form tail feathers. Place 2 in. apart on greased baking sheets.

Cover and let rise until doubled, about 30 minutes. Beat remaining egg with water; brush over dough. Bake at 350 degrees for 15-20 minutes or until golden brown. Insert an almond into each for beak. Remove from pans to wire racks to cool. Makes 16 rolls.