These dinner rolls are made special by innkeeper Iris Karl for honeymooners or couples celebrating anniversaries. Iris uses currants for the eyes and a slivered almond for the beak.

• 3 to 3½ cups bread flour, divided
• ¼ cup sugar
• 1 package ( ¼ ounce) active dry yeast
• 1 teaspoon salt
• ¼ cup butter, cubed
• ½ cup milk
• ½ cup water
• ½ teaspoon almond extract
• 1 egg, lightly beaten
• 16 slivered almonds
• 32 dried currants

Honey Butter

• ¼ cup butter, softened
• 2 tablespoons honey

1. In a large bowl, combine 1 cup flour, sugar, yeast and salt.
2. In a saucepan, melt butter. Add milk and water; heat to 120°-125°.
3. Add to flour mixture and mix well. Stir in extract and egg; beat until smooth. Add enough remaining flour to form a soft dough.
4. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top.
5. Cover and let rise in a warm place until doubled, about 1 hour.
6. Punch the dough down; divide into 16 pieces. To shape birds, roll each piece into a 10-in. rope; tie into a knot. Cut one end a few times with a scissors to form tail feathers. Tuck in the other end of the nose to form beak. Place on a greased baking sheet. Cover and let rise until almost doubled, about 30 minutes.
7. Bake at 350° for 17-20 minutes or until golden brown.
8. Combine honey butter ingredients; brush over the hot rolls. Return to the oven for 3 minutes. With a toothpick, make small holes for the beak and eyes. Insert a slivered almond for the beak and currants for eyes. Serve with remaining honey butter if desired.

Yield: 16 rolls.