Groundhog Rolls for Groundhog's Day
1 1/3 cups bread flour
1 envelope dry baker's yeast
1 tablespoon sugar
1 teaspoon salt
3 Tab. butter, room temperature
3/4 cup milk, room temperature
Mix the flour and yeast in bowl of mixer. Add sugar and salt and blend. Add the egg, and milk. Mix with mixer on high for 5 minutes (After 5 minutes, you'll notice as the dough becomes more elastic. Add butter, and mix enough to blend. Take dough from mixer and knead another 5-10 minutes, until the dough gets soft that folds and is slightly glossy. Let the dough rest in a lightly floured bowl and cover with a cloth. After 1-1 ½ hours, the dough should double in volume.
Preheat oven to 400 º F Take the dough from the bowl and lightly punch down. Cut dough into 16 portions and form into a ball each, except one, which you'll save for the ears.
Place the balls on a baking tray lined with parchment paper. With the remaining ball, divide into 30 pieces and shape them into tiny balls for the ears. Paste the ears with a little water to the head balls. Let stand 15 minutes.
Bake about 10-15 minutes, until golden brown Allow to cool. To serve, put them on mugs, ramequins, etc.
Source: This was originally a Japanese recipe for bear bread. It was translated into Italian (La Receta de la Felicidad ). I thought they looked like little groundhogs, so I had Google translate it to English and I made the conversions.
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