animal rolls
Print Recipe

Animal rolls

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
Course: Side Dish
Cuisine: American
Keyword: bread
Servings: 10 rolls
Author: cookingwithmykids

Ingredients

Ingredients

  • 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

For decoration

  • Sultanas/raisins cut in half

Instructions

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.