These cute Easter bread rolls look like chicks and are perfect for Easter. I use a one-hour bread roll recipe to make them and everyone loves them. Make them for Easter dinner as a special treat.
I’ve made a lot of bread with yeast and I enjoy it, but sometimes I just don’t want to take so much time. Yeast bread can take a long time since you have to let the dough proof and rest before you bake it. So, when I made one-hour bread rolls I was really excited. Homemade bread in an hour? Sounds good to me.
Since making those first rolls it’s become my go-to recipe. I’ve been really busy lately so I love that I can make a batch of bread in less time. These Easter bread chicks are my newest creation and I just love them. They’re great for Easter or any special occasion dinner. Aren’t they so cute?
I have to also mention that these bread rolls are so easy even if your stand mixer falls off the counter like mine did while I was making them. It was scary! Luckily, everything was okay – the mixer, the floor, and the dough. Now I have my mixer in a better place so that never happens again.
So despite the drama with the mixer, I was able to make these Easter bread rolls in under 60 minutes start to finish.
Tips for Making Chick-Shaped Bread Rolls
- The dough is easy to mix up in a mixer, but it is a little stickier than regular bread roll dough, but it should be workable.
- I baked my rolls in little egg cups so, once baked, it would look like little chicks peeking out. Just form the dough into little balls and place them in the egg cups. The dough should fill half of the cup since it will rise and you don’t want it to overflow.
- If you don’t want to use egg cups, you can bake the dough balls on a baking sheet.
- The dough only needs to rest for 15 minutes during which it will rise about 1 ½ times its original size.
- Bake them until the tops are golden brown, about 11 to 13 minutes.
- You can brush the baked rolls with honey if you want to add a touch of sweetness, but this is optional.
How to Decorate the Bread Rolls
To give the rolls cute little chick faces, I used mini chocolate chips for the eyes. I used a chopstick to poke two holes for the eyes and placed the chips in them.
For the beak, I used orange-colored Wilson sprinkles.
The little chick bread rolls looked so cute peeking out from the egg cups. I had baked some on a baking sheet, too, and placed those ones in a basket.
I think these make a great Easter brunch dish or bread roll for Easter dinner. They are slightly sweet, with an additional brushing of honey to make them tastier. Each one is only a few bites, so they aren’t too filling either. And best of all, they take only an hour to make.
If you like this recipe you might like my Easter bunny buns, too!
One Hour Easter Bread Chicks
- 1 cup plus 2 Tbsp warm water about 100°F
- 1/3 cup vegetable oil
- 2 tbsp active dry yeast
- 1/4 cup granulated white sugar
- 1 tsp salt
- 1 egg
- 3 1/2 cups bread flour
- 1/3 cup of honey warmed (optional)
- In your stand mixer, combine the water, oil, yeast and sugar and allow it to rest for 15 minutes. Using your dough hook attachment, mix in the salt, egg and flour and knead the dough for six minutes with dough hook on medium high speed. Dough will be sticky, but should be workable.
- Preheat oven to 400°F. Lightly grease your egg cups. Divide dough into 24 pieces and form into smooth balls and place inside egg cups. The dough should fill about halfway. You can also bake them on baking sheets lined with silpat mats for regular bread balls if you don't have enough egg cups (I did a mix of both). Allow to rest for 15 minutes, until dough has risen at least 1 1/2 times original size and is now near the brim of the egg cups (they will rise further during baking).
- Bake for about 11-13 minutes until tops turn golden brown.
- If desired, brush tops with warm honey. Use chopsticks to poke eyes and beak. Stuff orange chip for beak. If desired, stuff mini chocolate chips for eyes.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.