“Turkey” Dinner Rolls

Start by weighing out the dry ingredients, flour and salt.

Weigh the milk and using a microwave, heat it up to 110°F. Then add 2 1/4 teaspoons of dry yeast and 2 tablespoons of sugar.

Let that sit for 5 minutes to bloom.

Into the bowl of a stand mixer with your dry ingredients, add the yeast mixture. Mix with the dough hook attachment.

Add 1 room temp egg and mix. Once the mixture has come together, slowly incorporate the butter. Once all the butter has been absorbed, let the mixer knead the dough for 10 minutes, until it detaches from the sides of the bowl.

Place onto a floured surface and knead into a ball. Oil a bowl, cover, and let it rise until it’s doubled in size, 1 to 2 hours.

Once it has risen, punch the dough down and cut into 26 to 27 small dough balls weighing about 30 to 35g each. Leaving one dough ball larger to make the body of the turkey.

Place on parchment paper and cover. Let rise until slightly puffy.

In the meantime, preheat your oven to 350°F.

Right before placing into the oven, brush with egg wash and sprinkle with your desired toppings.

Bake for 25 to 30 minutes, until golden brown.