• 1 package (¼ ounce) active dry yeast
• 1 cup warm milk (110° to 115°)
• ¼ cup butter, melted
• ¼ cup packed brown sugar
• 2 eggs
• 1 teaspoon salt
• 3½ to 4 cups all-purpose flour

Topping:

• 1 egg
• 1 tablespoon water
• 16 whole unblanched almonds

1. In a large bowl, dissolve yeast in warm milk. Add the butter, brown sugar, 2 eggs, salt and 2 cups flour. Beat until smooth.
2. Stir in enough remaining flour to form a soft dough.
3. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
4. Punch dough down. Turn onto a lightly floured surface; divide into 16 pieces. Roll each into a 12-in. rope; tie each into a knot.
5. To form birds’ head, tuck one end back into knots. With a sharp knife or scissors, cut two slits on opposite end to form tail feathers.
6. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes.
7. Beat egg with water; brush over dough. Bake at 350° for 15-20 minutes or until golden brown. Insert an almond into each for beak.
8. Remove from pans to wire racks to cool.

Yield: 16 rolls.