- 16 frozen bread rolls (I used Rhodes dinner rolls)
- Black eyed peas
- Black beans
- Your favorite soup or chili
This recipe will make 8 bread hippos.
Mod de preparare:
Place the frozen rolls on a baking sheet. Spray a piece of plastic food wrap with non-stick cooking spray and cover the rolls. Allow the dough to thaw and rise according to directions on the package.
Take one of the thawed dough rolls, and roll it into an elongated oval for the hippo’s body. If needed, use a dusting of flour on your hands to keep it from sticking. Place it on a parchment-lined baking sheet.
Next, take another thawed dough roll and break off two small balls for the hippo’s snout. Roll the larger ball for the head. Place it on the baking sheet at the front of the body. Pinch the top sides of the head to make the hippo’s ears.
Then, roll the two smaller balls of dough and place them in the front of the head to form the snout. Continue this process with the remaining thawed dough balls until you’ve made 8 large hippos. The sizes can vary, but typically I used 2 dough balls per hippo.
Cover the hippos on the baking sheet with a lightweight cloth or deep pan. Set the baking sheet in a warm area of your kitchen and let the dough rise again for 20-30 minutes. Preheat your oven to 350 degrees. Cook the hippos for 15-20 minutes.
Allow them to cool slightly, then brush them with butter.
To add the eyes and nostrils, cut small slits with a knife and insert the black eyed peas and black beans.
Place the bread hippo in your bowl.
Pour in your favorite soup or chili and enjoy!