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
1 egg
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.
Note: We pushed pieces of raisins in for eyes before baking, but some fell out, so you might want to draw the face on with edible markers after baked. 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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