Easter Chick Rolls

• Bread:
• 2 packages (1/4 ounce each) active dry yeast
• 1 cup warm water (110u0b0 to 115u0b0)
• 1 cup warm 2% milk (110u0b0 to 115u0b0)
• 2 tablespoons sugar
• 2 tablespoons canola oil
• 1 egg
• 1 teaspoon salt
• 5-1/2 to 6-1/2 cups all-purpose flour
• Icing:
• 1/2 c. shortening (Fluffo or vegetable shortening)
• 1 stick butter
• 1 (14 oz.) can condensed milk
• 5 tsp. vanilla

1. Bread:
2. In a large bowl, dissolve yeast in warm water. Add the milk, sugar, oil, egg, salt and 4 cups flour. Beat on medium speed for 3 minutes; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
3. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
4. Punch dough down. Shape into desired chick shape. Optional shape into bunnies instead.
5. Place chicks 2 in. apart on greased baking sheets. Bake at 400u0b0 for 12-15 minutes or until golden brown. Carefully remove from pans to wire racks to cool.
6. Icing:
7. Beat shortening and butter approximately 5 minutes with electric beater. Add condensed milk and beat another 5 minutes. Add vanilla and beat again until desired thickness.

bread, active dry yeast, warm water, milk, sugar, canola oil, egg, salt, flour, icing, shortening, butter, condensed milk, vanilla

Taken from www.epicurious.com/recipes/member/views/easter-chick-rolls-50071199 (may not work)