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Turkey-Tail Rolls

Recipe photo courtesy of Earl Carter

These dinner rolls are shaped to give a baked good's best imitation of a ruffed turkey tail.

Source: Martha Stewart Living, November 2006
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Directions

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17
  • stephantoine
    10 OCT, 2010
    These rolls are extremely good! Everyone adores them. I added some rosemary to the recipe to give them an extra little touch - delicious! Also, I did not follow the way it is suggested to make the actual tail in the recipe. I just went with straight strips of different sizes and then assembled the strips directly into the muffin pan copying what the picture looks like. It worked perfectly well! My dinner party (of 12 exactly) wanted more than one!
    Reply
  • wendyml
    1 DEC, 2008
    I just made them for thanksgiving. They were good, very yeast-y and dense. I think I didn't kneed them enough, they were quite heavy. Also when I folded them in half to put in the muffin-tin, I think I should have squished them together more with the fold... the smallest layer (top of stack) popped up while baking. My daughter called them "book rolls" as they resembled open books. Overall everyone gave compliments, and these comments are just my nit-picking. :)
    Reply
  • teedles
    18 JUL, 2008
    These rolls are right up there with edy's braided rolls. They are quick and simple. These are perfect for every day dinner or a special occasion.
    Reply
  • RamonaRice
    17 NOV, 2007
    These are the best rolls I have ever made. They were such a hit last year that I made them for Christmas and Easter dinners! Try them you will not be disapointed.
    Reply
  • daredevil229
    11 NOV, 2007
    I make the dough in my bread-machine, it's a very easy recipe and my family just RAVES about them!
    Reply

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