Hedgehog rolls

Make the bread mixture with the butter following pack instructions.
It’s easiest to use a stand mixer but not difficult to do by hand.
Leave the dough to rest for 5 mins, then knead for 5 mins.

Cut the dough into six pieces.
Dust the surface with a little flour and shape each piece into a ball by rolling it between your hand.
Now make it hedgehog-shaped by pulling one side out a little and squeezing it gently into a snout.
Be quite firm or it will bounce back.

Put the hedgehogs on a baking sheet, cover with a damp tea towel and leave to rise for 1 hr.

Heat oven to 200C/180C fan/gas
Using kitchen scissors (supervise younger children), carefully snip into the dough to make the spikes on the backs of the hedgehogs.
Press raisins in for the eyes and push a flaked almond into the end of each snout.

Bake for 15 mins or until the rolls are risen and golden.
Will keep for two days in an airtight container.