Baby Giraffes Recipe

Warm liquids and activate yeast

Warm the milk to about 100–110°F (37–43°C). In a small bowl or measuring cup, stir the warm milk with 1 tbsp of the sugar and the instant yeast. Let sit 5–8 minutes until foamy. If it doesn't foam, the yeast may be weak — try again with fresh yeast.

Mix dry ingredients

In a large mixing bowl or the bowl of a stand mixer fitted with the dough hook, combine the flour, remaining 1 tbsp sugar and 1 tsp salt. Whisk to evenly distribute.

Combine wet and dry

Add the foamy yeast-milk, softened butter (3 tbsp), and 1 large egg to the flour mixture. Mix on low speed until a shaggy dough forms, then increase to medium-low and knead 5–7 minutes until the dough is smooth, slightly tacky but not sticky. If kneading by hand, turn onto a lightly floured surface and knead 8–10 minutes.

First rise

Lightly oil a clean bowl with 1–2 tsp vegetable oil or melted butter, place the dough inside, turning to coat. Cover tightly with plastic wrap or a clean kitchen towel and let rise in a warm draft-free spot until doubled, about 60–75 minutes.

Prepare filling

While the dough rises, soften 4 tbsp butter to room temperature and stir together with 2 tbsp honey and 1 tsp salt until spreadable. If making a cheesy version, grate 1 cup cheddar and have it ready.

Divide the dough

After the dough has doubled, gently deflate and turn it onto a lightly floured surface. Divide the dough into 12 equal pieces (about 60–70 g each for 12 servings). Keep pieces you are not shaping covered so they don't dry out.

Shape bodies and necks

For each 'baby giraffe', roll one piece into an oval for the body (about the size of your palm). Roll a smaller piece (or split one of the 12 to create head & neck: if you want 12 giraffes, divide dough into 12 bodies and 12 small neck pieces — alternatively divide into 12 larger portions then split each into body + neck) into a tapered rope about 4–5 inches long for the neck. Place the tapered rope on top of the oval so it resembles a giraffe's neck emerging from the body, tucking the thicker end under slightly into the body to attach. For a small head, pinch and shape the tapered end to form a rounded head. Repeat for all pieces, arranging on parchment-lined or lightly greased baking sheets about 2 inches apart.

Add features

Use small bits of dough to make tiny horns (ossicones) and ears: pinch two small pieces and stick them to the top of each head. For eyes and nostrils, press in sesame or poppy seeds (or use small chocolate chips for sweet version). If using cheese, sprinkle a little grated cheese over the body or tuck a small amount into a shallow slit in the body before final proofing.

Second proof

Cover shaped giraffes loosely with plastic wrap or a damp towel and let rise until puffy, about 30–45 minutes. Preheat oven to 375°F (190°C) during the final 15 minutes of proofing.

Egg wash and glaze

Whisk 1 egg with 1 tbsp milk to make an egg wash. Gently brush each giraffe with the egg wash for a shiny golden crust. Reserve a little of the honey-butter mix (about 1 tbsp) to brush after baking.

Bake

Bake the baby giraffes on the middle rack for 12–16 minutes, rotating the sheet halfway through, until they are golden brown and sound hollow when tapped on the bottom. Baking time will vary slightly by size—smaller shapes may be done in 10–12 minutes.

Finish with honey-butter

While the buns are still hot, brush them with the reserved honey-butter mixture for a sweet-savory finish. If you want a sweeter finish, sprinkle a little coarse sugar over the warm tops. For extra shine and a richer flavor, melt 1 tbsp butter and brush instead.

Let the baby giraffes cool on a wire rack for 15 minutes before serving. Serve warm or at room temperature. They are delightful plain, with additional honey, or alongside soup or salad for a savory snack.

Storage: Store cooled rolls in an airtight container at room temperature for up to 2 days or freeze in a freezer bag for up to 1 month. Reheat frozen rolls in a 300°F (150°C) oven for 8–10 minutes wrapped in foil.