Chicken Little Bread Rolls

I just veganized an old Betty Crocker recipe to make these little bird breads. This is a great first yeast bread recipe for kids or for those of us who have been afraid of yeast for too long. It is easy and fun to come up with our own little creations!

– Linda Nelson

Chicken Little Rolls
(or bread or rolls shaped into your favorite animal)


2 1/2 to 3 cups flour
1 tablespoon sugar
1 teaspoon salt
1 (2 1/4 teaspoons) package quick acting active dry yeast
1/3 cup soy milk
1 tablespoon vegan butter
1 egg equivalent of egg replacer
raisins or seeds for eyes and beaks


1. Preheat the over to 400 degrees F. Mix 1 1/2 cups of the flour, the yeast, salt, and sugar in a large bowl.

2. Place the soy milk and vegan butter in a saucepan with 1/2 cup of water. Heat on medium until the butter is melted. It should feel very warm to a finger tip. Stir this liquid into the dry ingredients along with the egg replacer. Add flour 1/2 cup at a time until the dough is easy to handle.

3. Transfer the dough to a floured surface, and knead until it is smooth and elastic. This takes about five minutes. Cover with a kitchen towel, and let it rest for ten minutes.

4. Lightly oil a cookie sheet, or use a silpat. Shape into one large animal or decide to make smaller rolls as I did. Cover with a damp cloth and let the dough rise for 20 minutes. I usually make turtles, but I thought I’d pay my respects to the TCA chickens this time.

5. Stick nuts, seeds, or raisins into your animals for eyes or noses. Bake until golden brown. This will be about 20 to 25 minutes for one big bread, and 10 to 15 for smaller rolls.

(Ha ha, Alan just told me my chicks look more like baby seals, and I think he is right. I was in a hurry, and who doesn’t love baby seals!)


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