Bird Buns How-To

What a fun, easy way to make shaped bread, starting with Pillsbury® refrigerated bread dough!

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For our spring lookbook, we wanted to create a series of fun-shaped breads that would look good, taste good and make a great impression. The Pillsbury kitchens leapt at the challenge, going thorough container after container of dough as they tested and tweaked, then tweaked some more. One of the more showy – yet totally doable – rolls they came up with was this bird-shaped bun, complete with tail feathers and beak. (You can find links to their other shapes at the end of this article.)

Wanna makes these at home? No problem. Grab a kitchen scissors and a container of Pillsbury refrigerated country Italian bread or crusty French loaf, and you’re good to go. Just follow these steps:

slices on a cookie sheet and shaping them into an oval
Cut the dough crosswise into 9 slices. Place 6 of the slices on a cookie sheet, then shape each one into an oval with a slight point at one end for the tail. cutting tail and tucking the wings
With kitchen scissors, make cuts in the tail to give it a feathered look. (We made about 4 cuts so there were 3 tail features on each one.) Make a 1-inch angled cut at each side for the wings. Then tuck wings up slightly onto the back. adding the head
Cut the remaining 3 dough slices in half; shape each one into a ball. Place the balls on top of the tucked wings in the center of each body. finished dough with eyes and a beak
Brush each bird with the beaten egg white. With a toothpick, poke 2 holes in the dough balls for the eyes; fill with a few poppy seeds. Push an almond into the middle of each ball for the beak. Bake at 350 degrees for 15 to 20 minutes or until golden brown.