Best 3 Bird Rolls Recipes
Indulge in a culinary journey with our exquisite collection of bird roll recipes, where succulent poultry is transformed into delectable masterpieces. From the classic Beef Roll to the adventurous Duck Roll, each recipe promises a unique flavor profile that will tantalize your taste buds. Discover the secrets to creating these impressive dishes, perfect for special occasions or everyday indulgence. Whether you prefer the savory richness of the Beef Roll, the aromatic elegance of the Duck Roll, or the rustic charm of the Chicken Roll, you'll find a recipe here that suits your palate. Prepare to impress your family and friends with these culinary creations, showcasing your culinary prowess and passion for exceptional cuisine.
Let's cook with our recipes!
DOVE DINNER ROLLS
Fluffy dinner rolls shaped like doves are a sweet nod to the holidays. They dash away faster than Santa himself. -Frances Wirtz, West Allis, WI
Provided by Taste of Home
Time 1h
Yield 2 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, mix pastry flour, sugar, yeast and salt. In a small saucepan, heat water, milk and butter to 120°-130°. Add to dry ingredients; beat on medium speed 1 minute. Add egg; beat on high 2 minutes. Stir in enough bread flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 45 minutes., Punch down dough. Let stand, covered, 15 minutes. Turn onto a lightly floured surface; divide and shape into 24 balls. Roll each into a 10-in. rope; tie into a loose knot. Bring 1 end up and tuck into center of roll to form head. Flatten opposite end; with a sharp knife, cut 4 slits to form 5 tail feathers. Press 2 currants into head for eyes and 1 almond for beak. 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°., In a small bowl, whisk egg and milk; brush over rolls. Bake 10-12 minutes or until golden brown. Remove from pans to wire racks; serve warm.
Nutrition Facts : Calories 177 calories, Fat 5g fat (3g saturated fat), Cholesterol 27mg cholesterol, Sodium 239mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 2g fiber), Protein 5g protein.
HUMMINGBIRD CINNAMON BUNS
Inspired by the classic layer cake, these gooey-sweet cinnamon rolls are just right for a spring brunch. The addition of dehydrated potato flakes (A.K.A. instant mashed potatoes) makes the yeasted dough exceptionally tender, and helps to keep them fresh longer. Be sure to use a ripe banana for the bun's banana butter filling, as this will give you the most prominent banana flavor. Matched with brown sugar, cinnamon, ginger, and pecans--this decadent filling is a guaranteed crowd-pleaser. Meanwhile, the pineapple cream cheese icing is the perfect finishing touch.
Provided by Darcy Lenz
Categories Bread Pastries Cinnamon Roll Recipes
Time 3h50m
Yield 12
Number Of Ingredients 25
Steps:
- To prepare the dough, heat milk in a small saucepan over medium heat until temperature reaches 110 to 115 degrees F (43 to 46 degrees C). Pour milk into a small mixing bowl and stir in 1 tablespoon white sugar. Sprinkle yeast over milk mixture and whisk to combine; let stand until foamy, about 5 minutes. Whisk in egg yolks.
- Combine all-purpose flour, bread flour, potato flakes, salt, and remaining 5 tablespoons white sugar in the bowl of a stand mixer fitted with a dough hook attachment. Add the milk mixture. Turn the mixer on at medium-low speed. Add butter pieces, one at a time, until all are fully incorporated. Increase speed to medium or medium-high and knead until dough is soft and smooth. This can take a few minutes; don't lose patience if the dough doesn't come together immediately.
- Coat the bottom and sides of a large mixing bowl with more butter. Form the dough into a ball and place into the greased bowl, turning the dough to coat with butter from the bowl. Cover the bowl with plastic wrap and place in a warm, draft-free place until doubled in volume, about 1 hour.
- Punch the dough down after it's risen. Place on a lightly floured surface and let rest, 15 to 20 minutes.
- To prepare the filling, combine banana, brown sugar, butter, flour, cinnamon, lemon juice, ginger, and salt in a medium mixing bowl; beat with an electric mixer at medium speed until well combined.
- Roll the dough out into a 12x18-inch rectangle. Spread the filling mixture evenly over the surface of the dough using a rubber spatula. Sprinkle pecans evenly over the filling. Starting with the long side, roll the dough into a tight cylinder. Place seam-side down and cut crosswise into 12 even slices.
- Place the rounds into a buttered 9x13-inch baking dish, crowding them so they touch. Loosely cover the pan with plastic wrap and let stand in a warm, draft-free place for 1 hour.
- Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from the buns.
- Bake in the center of the preheated oven, rotating pan halfway through baking, until buns are golden brown, 25 to 30 minutes. Cool for 5 minutes before frosting.
- To prepare frosting, combine cream cheese and butter in a medium mixing bowl; beat with an electric mixer until combined and fluffy. Beat in confectioner's sugar, vanilla, and salt. Stir in pineapple until well combined. Spread the icing over the warm cinnamon rolls. Sprinkle with pecans.
Nutrition Facts : Calories 591 calories, Carbohydrate 70.4 g, Cholesterol 114.5 mg, Fat 32 g, Fiber 2.9 g, Protein 8.3 g, SaturatedFat 15.7 g, Sodium 369.4 mg, Sugar 33.5 g
VOGELS (BIRDS) - ROUNDSTEAK ROLLS
This is a traditional old-fashioned Dutch recipe. I had this often as a child. I like the crockpot version, but the liquid doesn't cook down as much. To do that I just boil the liquid while I keep the meat warm and prepare a salad or other veggies to go along with it.
Provided by PanNan
Categories Meat
Time 2h20m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Pound the steak and cut into 4" squares.
- Salt and pepper each piece.
- Place 1/2 slice bacon and some chopped onion on square of meat.
- Roll up and secure with toothpicks so filling will not come out.
- Roll lightly in flour, brown in oil.
- Place browned"birds" in a heavy skillet.
- Cover with water in which bouillon has been added.
- Cover and simmer until tender- about 2 hours adding more water as it simmers down.
- This makes a delicious jus (non-thickened gravy).
- To adapt for the crockpot, place in crockpot with liquid and bouillon after browning.
- Cover and cook on high one hour and low for at least 4 hours.
Tips:
- Choose the right type of bird: Smaller birds like quails or Cornish game hens are great for individual servings, while larger birds like chicken or turkey can be used for larger gatherings.
- Brine the bird: Brining helps to keep the bird moist and flavorful. You can use a simple brine made with water, salt, and sugar, or you can get more creative with your ingredients.
- Stuff the bird: Stuffing is a great way to add flavor and moisture to your bird. You can use a variety of ingredients for stuffing, such as bread cubes, vegetables, herbs, and spices.
- Roast the bird: Roasting is the most common way to cook a bird. Be sure to preheat your oven to the correct temperature and roast the bird for the recommended amount of time.
- Let the bird rest: After roasting, let the bird rest for a few minutes before carving. This will help the juices to redistribute throughout the meat.
Conclusion:
Whether you're looking for a simple weeknight meal or a special occasion dish, bird rolls are a delicious and versatile option. With a little planning and preparation, you can create a bird roll that will impress your family and friends. So next time you're looking for a new way to cook a bird, give bird rolls a try!
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