With Easter here, it’s time to get creative in the kitchen! These adorable baby chick bread rolls are the perfect way to celebrate the season with a fun, festive treat that the whole family will love. Forget about the sourdough for this one – these soft, pillowy rolls use instant yeast for a no-fuss dough that’s ready to bake in no time.

Shaping the dough into cute little chicks may seem daunting, but I promise it’s easier than it looks! A few simple folds and tucks are all it takes to form those unmistakable fluffy bodies that make these rolls so irresistibly charming. Even novice bakers will be able to whip up a batch of these darling baked goods.

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And while they’re cute as can be, these baby chick bread rolls are not just about looks – they have a soft, fluffy texture and rich, buttery flavor that makes them hard to resist. With just a touch of sugar and milk, they satisfy any craving for a treat that’s comforting yet not too rich or heavy.

So if you’re looking for an adorable addition to your Easter dinner or brunch, or just a fun baking project with the kids, gather your ingredients and get ready to bake some instant Easter memories with these (almost!), too-cute-to-eat baby chick bread rolls.

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Tools You Will Need

• Stand Mixer
• Baking Sheet
• Silicone Baking Sheet or Unbleached Parchment Paper
• Slivered Almonds for the beak
• Black Sugar Pearls for the eyes

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Ingredients

• 1 cup whole milk, warmed to 110°F
• 2 and 1/4 teaspoons instant yeast
• 2 Tablespoons granulated sugar, divided
• 1 large egg
• 1/4 cup unsalted butter, softened to room temperature and cut into 4 pieces
• 1 teaspoon salt
• 3 cups (390g) all-purpose flour or bread flour (spooned & leveled)
• Topping: 2 Tablespoons melted salted butter

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Instructions

1. Prepare the dough.

Whisk together the warmed milk, yeast, and 1 Tablespoon of sugar together in the bowl of your stand mixer. Cover with a towel and allow to rest for 5 minutes. It will bubble and rise.

2. Add the remaining ingredients.

Add the remaining one Tablespoon of sugar, egg, butter, salt, and 1 cup of flour. With a dough hook, mix on low speed for 30 seconds. Add in the remaining flour and continue mixing until the dough is fully combined, about 2 minutes.

3. Knead the dough.

Keep the dough in the mixer, and with a dough hook, mix for an additional 5 full minutes. After kneading, poke the dough with your finger—if it slowly bounces back, your dough is ready to rise.

4. First rise.

Lightly grease a large bowl with olive oil. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with a towel. Allow the dough to rise in a relatively warm environment for 1-2 hours or until double in size.

5. Divide the dough.

When the dough is ready, punch it down to release the air. Divide the dough into 8 equal pieces. A bench scraper is always helpful for cutting the dough.

6. Shape the dough.

Take one of the pieces and cut off about 1/4 of the dough to form the head. Shape it into a ball. Form the other piece into a teardrop shape. It helps to tuck and fold the edges underneath to build and reinforce the shape. Then, make a nice sized divot in the middle part of the teardrop-shaped piece to anchor the head.

7. Assemble your baby chick.

Place the ball on top of the divot you just made. Then, place the shaped chick on a baking sheet lined with parchment paper or a silicone mat.

8. Second rise.

Allow the dough to rise until puffy, about 20 minutes to 1 hour.

9. Bake the rolls.

Adjust oven rack to a lower position and preheat oven to 350°F. Bake for 20 minutes or until golden brown on top, rotating the pan halfway through. If you notice the tops browning too quickly, loosely tent the pan with aluminum foil. Remove from the oven, and brush with melted butter.

10. Add the faces.

You’ll want to work quickly to add in the eyes and beaks into each roll, while they are still warm. With a toothpick or skewer, punch a hole for the beak, and insert the slivered almond. Then, punch holes for the eyes, and insert the chocolate pearls to form the eyes. You can eat immediately and enjoy!!

store

Cover leftover rolls tightly and store at room temperature for 2-3 days or in the refrigerator for up to 1 week.