We know on Thanksgiving Day you’re going to be busy cooking all your other main entreés. Skip the hassle, pick up some bread dough from the store, and whip up these cute and creative holiday bread recipes.
Thankful Rolls
Materials/Ingredients needed:
- Small slips of paper
- Biscuit dough, such as Pillsbury
- Egg wash
- Muffin pan
Directions:
- Cut your sheet of paper into as many strips as you would like rolls.
- Write what you’re thankful for on each strip, and then fold it twice.
- Cut your biscuits into thirds and roll those thirds into small balls.
- Add three balls of biscuit dough into each hole of a muffin tin, and place a ‘thankful note’ into the middle of each three balls. Push the note down, so that it’s hidden by the dough. Brush egg wash over the rolls.
- Bake as directed on the tin or in your biscuit recipe.
Cornucopia
Materials/Ingredients needed:
- Empty plastic water bottle
- 4 sheets of aluminum foil
- Pizza dough, such as Pillsbury
- Egg wash
- Cookie sheet
Directions:
- Preheat your oven to 375F.
- Lay four sheets of aluminum foil on top of each other, and wrap them around an empty water bottle, to form a large cone shape. Curl the end of the cone slightly, and scrunch the foil one to make it sturdy. Remove the bottle.
- Cut your rolled out pizza dough into long strips – you’ll need about 30 strips.
- Braid three strips and lay the braid widthwise at one end of a baking sheet.
- Lay the rest of the strips, overlapping them slightly, along the rest of the baking sheet.
- Lay your foil cone on top of the dough, and fold the dough strips around it.
- Turn the Cornucopia seam-side down, brush egg wash over it, and bake it for 35 minutes.
- Remove the foil cone and fill with fruits once cooled.
Tiny Turkey-Shaped Rolls
Materials/Ingredients needed:
- French bread dough, such as Pillsbury
- Egg wash
- Muffin pan
- Scissors
Directions:
- Roll out your dough thinly, and use a pizza cutter or knife to slice it into long triangles.
- Lay your dough triangles into the holes of a mini muffin tin, spacing them so that no dough touches. You want the ‘beak’ to lay on one side of the rim of each hole, and the ‘tail’ to lay on the other.
- Using a scissor, cut ‘feathers’ into the tail. Brush egg wash over the rolls.
- Bake according to the instructions on your tin or French bread dough recipe.
Cinnamon Roll Braid
Materials/Ingredients needed:
- Cinnamon roll dough
- Butter
- Cinnamon sugar
- Rolling pin
- Scissors
Directions:
- Roll your dough into a large rectangle, into a ¼” thickness.
- Spread softened butter over the dough and top with cinnamon-sugar.
- Roll the dough lengthwise, into a tight log.
- Lay your cinnamon roll log onto a baking sheet, vertically.
- Using kitchen shears, and leaning them back towards you, cut a slit into the top of the roll.
- Fold the attached sliver away from you and towards the left. Repeat with another slit and fold that away from you and towards the right.
- Continue this down the length of your roll.
- Bake the braid according to the instructions on the tin, or your cinnamon roll recipe.
Woven Loaf
Materials/Ingredients needed:
- Bread dough, such as Pillsbury
- Egg wash
- Cookie sheet
- Parchment paper
Directions:
- Cut your dough into four equal parts, and roll each into a long log.
- Lay two logs side by side horizontally, then lay the other two side by side vertically on top, to form a cross.
- Lift the end of the left vertical log and slide it under the top horizontal log, then lift the bottom of the right vertical log and lay the right end of the bottom horizontal log over it.
- Move the top end of the left vertical log over the one directly to the right of it, and repeat that crossing motion all the way around to the right.
- Then, move the top end of the right vertical log over the one directly to its left, and repeat that crossing motion all the way around to the left.
- Repeat until all the strands are used up, and tuck any little ends under the loaf. Brush egg wash over the loaf.
- Bake according to instructions on the packet or your bread dough recipe.
Braid of Wheat
Materials/Ingredients needed:
- French bread dough, such as Pillsbury
- Egg wash
- Cookie sheet
Directions:
- Roll your bread dough into a large rectangle, and cut it into about 40 ½” strips.
- Lay one strip down the center of your baking sheet, from top to bottom, lengthwise. Press the top 2 inches flat, and use a knife to cut little slits around the tip – creating the appearance of wheat.
- Repeat all but three of the remaining strips, to form a large ‘bale of hay.’
- Braid the last three strips and lay them across the ‘waist’ of the bale, tucking any excess under the loaf. Brush egg wash over the loaf.
- Bake according to the instructions on the tin or your bread dough recipe.
