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.
Recipe courtesy of Food Network Kitchen
Save Recipe Print
Piggy Rolls
Total:
35 min
Active:
15 min
Yield:
8 rolls
Level:
Easy
Total:
35 min
Active:
15 min
Yield:
8 rolls
Level:
Easy

Ingredients

Directions

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.

Categories:

My Private Notes

Add a Note
Get the Recipe

No-Churn Watermelon Ice Cream Slices

Cool off with a slice of this incredible treat.

Browse Reviews By Keyword

          Latest Stories