These rolls are sure to add a special touch to the Easter dinner table.
1 envelope active dry yeast
1/2 c. very warm water
1 tsp. sugar.
Dissolve sugar in warm water, sprinkle yeast over water, let stand for 10 minutes.
1-1/2 c. warm water
1/3 c. cooking oil
1/2 c. white sugar
1-1/2 tsp. salt
7 c. white flour (approx.)
Beat eggs; add oil, water, sugar and salt. Add risen yeast. Gradually mix in the flour, a cup or two at a time. Continue working in the flour, adding more if necessary to get a workable dough. Knead well. Let rise in warm place for approximately 35 to 45 minutes or until doubled. Punch down. Divide the dough into 18 pieces. With floured hands, roll each piece into a rope 12 inches long. Carefully tie dough into a knot making sure ends are blunt. Place on cookie sheet; one end will form the tail. Slightly stretch other end, form into head and beak. With floured toothpick make holes for eyes; insert currants. Make two slits in tail to form feathers. Let rise for 30 minutes. Bake approximately 35 minutes in 350F oven.
Eva Krawchuk writes from Winnipeg, Manitoba