Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Piggy Rolls
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- Level: Easy
- Total: 35 min
- Active: 15 min
- Yield: 8 rolls
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 174
- Total Fat
- 4 g
- Saturated Fat
- 1 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 6 g
- Cholesterol
- 24 mg
- Sodium
- 359 mg
Pigging out: Making dinner rolls can be a family affair when you start out with store-bought bread dough. Everyone will love forming these adorable edible pigs.
- Level: Easy
- Total: 35 min
- Active: 15 min
- Yield: 8 rolls
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 174
- Total Fat
- 4 g
- Saturated Fat
- 1 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 6 g
- Cholesterol
- 24 mg
- Sodium
- 359 mg
Ingredients
Directions
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38m
Easy
CLASS
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment and spray with nonstick spray.
- For the heads: Divide the dough into eight 2-ounce pieces. Pinch a marble-size piece of dough from each piece and set aside. Roll each large piece of dough into a tight ball and arrange on the prepared baking sheet about 2-inches apart.
- Beat together the milk, egg and salt in a small bowl.
- Snip a tiny slit in the back of each dough ball, close to the bottom and pull out to make a tail. Working 1 at a time, brush the dough balls all over with the egg wash. Pinch 1 of the reserved marble-size pieces of dough in half. Flatten half into a round pig nose. Stick onto the dough ball where it starts to curve down to the baking sheet opposite the tail. Stick 2 toothpicks in each nose to make nostrils (leave the toothpicks in while the rolls bake). Form 2 triangle-shaped ears from the other half of the reserved piece of dough. Press into the top of the dough ball so that the 2 pieces are touching; stick a toothpick into the back of each ear to keep it in place while baking. Press 2 sesame seed eyes between the nose and ears.
- Bake until the pigs have risen and are golden, 15 to 18 minutes. Cool on a rack. Remove the toothpicks. Serve warm or at room temperature.
