Ingredients:
For the Dough:
- 3 ¼ cups (400 g) all-purpose flour
- 2 ¼ tsp (1 packet) instant yeast
- 3 tbsp sugar
- 1 tsp salt
- 1 cup (240 ml) warm milk (about 100°F / 38°C)
- 4 tbsp unsalted butter, softened
- 1 large egg
For Brushing:
- 1 egg yolk + 1 tbsp milk (egg wash)
Instructions:
1. Make the Dough
In a large mixing bowl, combine warm milk, sugar, and yeast. Let sit for 5 minutes until frothy.
Add egg, butter, and salt, then mix well.
Gradually add the flour, stirring until a soft dough forms.
Knead on a lightly floured surface for about 8–10 minutes until smooth and elastic.
Place in a greased bowl, cover, and let rise in a warm spot until doubled in size (about 1 hour).
2. Shape the Turkeys
Punch down the dough and divide it into 12 equal pieces.
From each piece, take a small portion (about ¼ of it) to form the wings and beak.
Roll the larger piece into a smooth ball (this is the body).
Shape two small tear-drop pieces for wings and attach them to the sides.
Make two tiny cone shapes for the beak and tail tips, pressing them gently into the body.
Repeat for all rolls.
Tip: Use a dab of water or egg wash as “glue” to make parts stick.
3. Second Rise
Place the shaped rolls on a parchment-lined baking tray.
Cover lightly with plastic wrap and let rise again for 25–30 minutes.
4. Bake
Preheat oven to 350°F (175°C).
Brush the rolls with egg wash.
Bake for 13–16 minutes until golden brown.
5. Serve
Let the turkey rolls cool slightly before serving.
Serve warm with butter, honey, or alongside Thanksgiving dinner.