Dinos, Hedgehogs & Monsters! (It’s ok. They’re herbivores.)

Stegosaurus, Triceratops and Hedgehogs galore!

By now you know that we are crazy about dinosaurs here at the Fish household. We just love reading about them, playing with them, drawing them and now, well, eating them!

These are some fun little cinnamon & spelt rolls that were as fun to make as they were to eat. The possibilities for shaping them are only limited by your imagination (and by the heat in your kitchen…these were rising so fast I was having a tough time shaping/decorating them fast enough. It occurred to me afterwards I could have retarded them in the fridge while shaping…but hey, I’m still learning here!).

These creations were 100% inspired by a talented foodblogger named Moira, who blogs at Tertulia de Sabores and makes me so regret I don’t speak Portuguese. However, thanks to her delicious photos, nothing is lost in translation! This amazing woman’s blog and her phenomenal Flickr photostream are more than eye-candy, they are a full-course meal! I can’t urge you enough to visit her photostream, if you’re a bread-baker (or eater), you’ll just love it!

Cinnamon & Sugar Dino-Rolls

(Sorry my metric friends, this one is in Imperial)

2 cups non-dairy milk (I used soy)

1/4 cup vegetable oil

1/2 cup & 1 tsp. sugar, divided (you can use 1/4 to 1/2 cup sugar, depending on how sweet you’d like your bread to be.

2 Tablespoons yeast

1/4 cup warm water

6 cups spelt flour

1 Tablespoon cinnamon

1 tsp. salt

Pumpkin seeds, raisins, sunflower seeds, etc. for decorating

Heat the non-dairy milk to scalding and pour it into a bowl with the oil and 1/4 cup sugar. Set aside to cool. Next proof your yeast by adding it, along with the teaspoon of sugar and 1/4 cup of warm water to a large bowl. I know you don’t have to do this, but I’ve wasted time and ingredients when my yeast turned out to be anything but active, so I do. Let it set about 10 minutes or until it’s all bubbly.

When the milk has cooled (as in you can dip your finger into it without screaming), add it to the yeast mixture (because if it’s too hot you’ll kill the yeast, and that’s not cool), and add 2 cups of the flour. Stir this briskly for a few minutes, then let it sponge for about 10 minutes. It should have puffed up a bit. Now add the remaining 4 cups of flour, the salt and the cinnamon, and stir until it begins to form a ball/becomes really difficult to stir. You may need to adjust flour/water here, and that’s ok!

Turn out onto a floured surface and knead about 10 minutes, until it’s tacky but not sticky. Divide your dough into 4 pieces, and then you can either simply shape them into rolls or have way more fun and make some animal shapes!

Now preheat your oven to 375°F and let your animals/rolls rise for about half an hour, then bake them for about 20 minutes. I found that some of the pumpkin seeds were pushed out as the dinos baked in the oven, so be sure and really get them in there – or be prepared to doctor them up a little when the come out of the oven!

Do be sure and drool over all the deliciousness found over at YeastSpotting, hosted this week by Macheesmo – thank you so much for hosting, Nick!