Poppyseed Bird Rolls
These adorable bird rolls are a Russian tradition. Christians welcome in spring and the Lenten season with butter week, something I can wholeheartedly embrace!
Share on facebook
Share on twitter
Share on linkedin
Share on pinterest
Share on email
Share on google
Poppyseed Bird Rolls
Bird rolls are a Russian Christian tradition made for "butter week," the week before Lent. Similar to other culture's Mardi Gras
Servings: 12
Calories: 567kcal
Ingredients
- 2 cups milk 110-115°F
- 1 tbsp yeast
- 3 tbsp vegetable oil
- 1 tsp salt
- 1/2 cup butter melted
- 3/4 cup granulated sugar
- 5-6 cups all purpose flour
- 1 egg for brushing
- 16 oz poppyseed filling Solo
- 1 tsp raisins
Instructions
- Preheat the oven to 300°F
- Stir together the warm milk and yeast. Let rest for 5 minutes so it becomes active and bubbly.
- Add in the butter, oil and salt. Stir.
- Add in the sugar and stir.
- Slowly add in the flour, one cup at a time.
- Knead on medium speed for about 5 minutes or until the dough is no longer sticky to the touch.
- Divide the dough into 16 balls.
- Roll each ball out, creating a 4 inch by 12 inch piece of dough.
- Spread poppyseed over each piece, avoiding the edges.
- Roll the dough longwise to create a 12 inch long log.
- Tie the log into a knot. Form the top into a round head and pinch the tip to make a beak. Flatten out the tail.
- Add small pieces of raisin for the eyes.
- Place on a baking sheet, leaving space to grow.
- Whisk the egg and brush over the bird rolls.
- Bake for 20-25 minutes until golden brown.
Nutrition
Sodium: 295mg | Calcium: 602mg | Vitamin C: 1mg | Vitamin A: 322IU | Sugar: 16g | Fiber: 9g | Potassium: 395mg | Cholesterol: 38mg | Calories: 567kcal | Trans Fat: 1g | Saturated Fat: 10g | Fat: 29g | Protein: 14g | Carbohydrates: 65g | Iron: 6mg
If you like this recipe, check out the book that inspired it!
