DINNER ROLLS SHAPES RECIPES

Steps:

• Combine 3/4 cup flour, undissolved yeast, sugar and salt in a large bowl. Heat milk, water and butter until very warm (120 degrees to 130 degrees F). Add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/4 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
• Divide dough into 12 equal pieces; shape into balls. Place in greased 8-inch round pan. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.
• Bake in preheated 375 degrees F oven for 20 minutes or until done. Remove from pan; brush with additional melted butter, if desired. Serve warm.

Steps:

• In a large bowl, mix pastry flour, sugar, yeast and salt. In a small saucepan, heat water, milk and butter to 120°-130°. Add to dry ingredients; beat on medium speed 1 minute. Add egg; beat on high 2 minutes. Stir in enough bread flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 45 minutes., Punch down dough. Let stand, covered, 15 minutes. Turn onto a lightly floured surface; divide and shape into 24 balls. Roll each into a 10-in. rope; tie into a loose knot. Bring 1 end up and tuck into center of roll to form head. Flatten opposite end; with a sharp knife, cut 4 slits to form 5 tail feathers. Press 2 currants into head for eyes and 1 almond for beak. Place 2 in. apart on greased baking sheets., Cover with kitchen towels; let rise in a warm place until doubled, about 30 minutes. Preheat oven to 400°., In a small bowl, whisk egg and milk; brush over rolls. Bake 10-12 minutes or until golden brown. Remove from pans to wire racks; serve warm.