Return of spider bread.
SEVERAL OCTOBERS ago, we published a recipe for a big black widow spider bread. Ann Straw, a teacher at St. Simon School in Los Altos, California, created the sequel to our recipe as a hands-on class project for 5- and 6-year-olds. The results were delightful baby spider rolls, an idea to try at home.
Straw adapted the recipe to purchased yeast roll dough so each child could make his or her own spider. The dough comes in conveniently cut, easy-to-use portions. Two portions make a spider roll; one part is used for body and head, the other for legs.
With scissors to divide the dough, young bakers easily assembled spiders for baking with little supervision.
Baby Spider Rolls
1 package (1 lb. 9 oz.) frozen Parker House roll dough, thawed
1 large egg, beaten to blend
1/4 cup black sesame seed or poppy seed
To make each spider, use 2 rolls. Dip scissors in flour, then cut 1 roll into 4 equal strips. With floured hands or on a floured board, roll or stretch each strip into a log about 4 1/2 inches long. On a greased 12- by 15-inch baking sheet, set logs parallel to each other, about 1/4 inch apart. Bend each log slightly on both ends to resemble spider legs.
Cut remaining roll apart, making 1 piece about twice as large as the other. Shape each piece into a smooth ball. Set balls, touching each other, on top of the legs, forming body and head (see photo at top right). Gently press body and head, sticking them onto the legs.
Repeat to make remaining spiders, spacing them about 2 inches apart on pan. Cover lightly with plastic wrap. Let rise in a warm place until puffy, 10 to 15 minutes. Brush dough lightly with beaten egg and sprinkle evenly with sesame seed.
Bake in a 350 |degrees~ oven until golden brown, about 20 minutes. Transfer to racks; let cool. Serve warm or cool. (If making ahead, store cool rolls airtight up to 1 day. To store, freeze up to 2 weeks.) Makes 12.
Per roll: 153 cal. (21 percent from fat); 6 g protein; 3.6 g fat (0.3 g sat.); 24 g carbo.; 5.6 mg sodium; 18 mg chol.