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Easter Chick Rolls

in Diana's Recipe Book

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(total ratings: 2)
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Servings: Makes 12 rolls
Here's something a little bit different for serving at your Easter dinner, sweet dinner rolls shaped as little Easter Chicks. The kids will love them, and the grown-ups will also enjoy these tasty little goodies. Serve them with butter, or why not try honey-butter (See recipe on this website under the Jams - Jellies - Preserves and Spreads recipe category).

1 loaf (16 ounces) frozen sweet roll dough, thawed
12 slivered almond pieces
1 large egg, beaten
1 tube (.68 ounce) brown decorating gel

1. Coat a baking sheet with cooking spray. Cut the dough lengthwise into 12 equal pieces. Roll each piece into a 10-inch rope resembling a barbell, about 1/2 inch thick in the middle and about 1 inch thick at each end.

2. Tie each dough rope into a loose knot. Flatten one end of one knot and make cuts with a knife to form tail feathers. Shape the other end to resemble a head; press the head gently into the knot so it is positioned against the body.

3. Cut a slit in the head with a small knife; insert 1 slivered almond into slit for a beak.

4. Place the rolls on the prepared baking sheet. Cover with oiled plastic wrap and let rise in a warm place until almost double in size, about 35 minutes.

5. Preheat oven to 375 degrees F/190 degrees C. Uncover the rolls and brush with the beaten egg. Bake the rolls until golden, 12 to 15 minutes. Remove from the baking sheet; place on a wire rack to cool completely. Pipe eyes on each cooled roll with brown decorating gel.

Makes 12 rolls.

Date: April 7, 2007


Reviewer: Cornelia
My grandmother used to make these chick rolls. I like them very much. It reminds me of her. The chick rolls were downy and soft. It was a pleasure to eat them. I miss them a lot.

Reviewer: Elaine Lee
I've made these in the past and somehow lost the recipe. These are excellent and a huge hit!


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