Have fun making these reindeer-shaped rolls with the kids. And make sure to take pictures of the final product because they’ll be gone before you know it!
—CHRIS O’CONNELL SAN ANTONIO, TX
PREP: 50 MIN. + RISING • BAKE: 10 MIN. • MAKES: 3 DOZEN
2 packages (1/4 ounce each) active dry yeast
1 1/2 cups warm water (110° to 115°)
2 eggs
1/2 cup butter, softened
1/2 cup sugar
2 teaspoons salt
5 3/4 to 6 1/4 cups all-purpose flour
DECORATIONS
1 egg
2 teaspoons water
36 raisins (about 2 tablespoons), halved
18 red candied cherries, halved
1. In a small bowl, dissolve yeast in warm water. In a large bowl, combine eggs, butter, sugar, salt, yeast mixture and 3 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a very soft dough (dough will be sticky). Do not knead. Cover with plastic wrap; refrigerate overnight.
2. Turn dough onto a floured surface; divide and shape into 36 balls. Roll each into a 5-in. log. Cut each log halfway down the center. Pull the cut sections apart for antlers. Using kitchen shears, snip 1/2-in. cuts along outer sides for antler points. Flatten uncut half of log for the reindeer face.
3. Place 2 in. apart on greased baking sheets. Cover with kitchen towels; let rise in a warm place until doubled, about 30 minutes. Preheat oven to 400°.
4. In a small bowl, whisk egg and water until blended; brush over rolls. Press raisin halves into dough for eyes; press the cherry halves into dough for noses. Bake 8-10 minutes or until golden brown. Serve warm.