Kids will love making these fun rolls shaped into a menagerie of animals. From hedgehogs, to rabbits to snails to tortoises, the options are endless.
Prep Time30 mins
Cook Time15 mins
proving time1 hr 30 mins
Total Time45 mins
Servings: 10 rolls
- 450 g strong white bread flour
- 2 tsp salt
- 1 tsp caster sugar
- 1 x 7g sachet fast action dried yeast
- 50 g butter softened.
- 250 ml lukewarm milk
- 1 egg
- Sultanas/raisins cut in half
Mix the dry ingredients
Get your child to measure the flour into a large mixing bowl or freestanding mixer.
Add the salt, sugar and yeast.
Weigh the butter and add it to your mix.
Rub the mixture together until it resembles fine breadcrumbs.
Add the egg and milk
Get your child to pour the milk into a measuring jug, making sure it is lukewarm
Make a well in the flour mixture then add the egg and milk.
Knead the dough
If you’re using a mixer, add the dough hook and turn it on to mix for 5 minutes or so. If you are doing it by hand, turn the dough out on to a lightly floured work surface. Knead it for 10 minutes, until it is smooth and elastic.
Pop the dough in a lightly oiled bowl and cover with cling film. Put it in a warm place to rise for an hour or until it has doubled in size.
Make the rolls
Turn the dough out on to a floured surface. Get your kids to knock it back (punch it) and knead it for a few minutes.
Start by dividing your dough into 8-10 pieces and roll them into balls. We made a few different animals:
Hedgehogs, use half sultanas/raisins for the eyes and nose then get your child to make little snips all over the hedgehogs back with scissors to make the spines.
Bunnies: use the half sultanas/raisins for the eyes and nose and use scissors to snip two ears. Make them quite big as they shrink a little when the rolls rise/cook.
Tortoise: Roll 5 small round balls and attach for the head and legs, add the eyes and nose using the half sultanas/raisins. If you want you can also score across the back of the tortoise with a sharp knife to make the tortoise shell.
Snail: Make a sausage and roll up into a snail. Add the eyes and nose using half raisins/sultanas.
Line 2 baking trays with baking paper
Put the rolls on a baking tray, spacing them well apart. Cover with oiled cling film and leave to rise in a warm place for about 30 minutes, or until they have doubled in size.
Bake the rolls
Preheat the oven to 220C/200C fan.
Bake the rolls in the oven for 10-15 minutes. They are ready when they have turned golden and sound a bit hollow if you tap them underneath.
Transfer to a wire rack to cool.