Dove Rolls - cooking recipe

Ingredients

1/2 cup low-fat milk
2 tsp dry active yeast
2 1/2 cups flour
3 tbsp butter, softened
1 pinch salt
1/4 cup sugar
1 medium egg yolk, mixed with 1 tsp water
8 None almonds
16 None cloves

Preparation

For the dough, heat the milk until lukewarm and stir in the yeast. Place the flour in a bowl and add the yeast mixture. Stir into a smooth dough then cover and leave in a warm place for about 5 mins. Add the butter, salt and sugar and knead until smooth and elastic. If stiff, add a little warm water. Cover and leave in a warm place for another 30 mins.
Turn the dough out onto a lightly floured surface and knead again. Shape into a long roll and divide into 8 pieces. Roll each piece into a square. Cut one corner into a tail and fold the 2 adjacent corners in to make wings. Shape the remaining corner into a head. Place on a lined baking sheet, brush with the egg yolk and water mixture and bake for 15-20 mins.
Remove from oven and cool. Press the almonds into the doves' heads for beaks and the cloves for eyes.