These spooky spiders are a yummy, creative snack for Halloween.

Step 1: Dough

Ingredients:

1 cup of lukewarm water
2¼ tsp of instant yeast
2 tbsp of honey
¼ cup of Greek yogurt
3½ cups of bread flour (different than white flour)
1 ½ tsp of salt
1 tbsp of olive oil

Supplies:

Mixing bowl
Dough hook (optional)
Plastic wrap
Whisk

Instructions:

Put water, yeast, yogurt, and honey in a medium-sized mixing bowl. Whisk until honey has dissolved.
Add flour and salt.
Knead dough. (Use a dough hook if you have one.)
Knead in the olive oil until it is completely mixed in.
Cover the bowl with plastic wrap and let it sit for about an hour.
After the dough is twice as big as it used to be, break off pieces that can make dough balls that have a two-inch diameter. If you do not let the dough rise, you will end up with spider pancakes. If you let the dough rise too much, your spiders will be too big.

Additional Notes: For simplified version use Rhodes Rolls and skip to Step 2.

Step 2: Spider Rolls

Ingredients:

Dough
1 cup of poppy seeds
3 eggs

Supplies:

9x13 cookie sheet
Parchment paper
Pastry brush

Instructions:

Preheat oven to 350°F.
Flour your work surface.
Trim the parchment paper to fit a 9x13 cookie sheet.
Set out two rolls for every spider you plan to make and put the rest of the package of dough in the refrigerator.
Take the first roll and cut out a third of it. (See figure one.)
Take the second dough ball and cut into four equal parts. (See figure two.)
Take the four equal parts and roll them each into the shape of a worm (about four inches in length). (See figure three.)
Lay the four worms on the cookie sheet next to each other, the long sides adjacent. The first one should be straight, the second one slightly curved away from the first worm, and the next two gradually more curved. These will be the legs of the spider. (See figure four.)
Back to the first dough ball: take the small section and roll it into a ball. Take the big section and also roll it into a ball.
Set the larger ball on the two legs that are more curved and the smaller ball on the legs that are straighter. This is now your doughy spider. (See figure five.)
Take the three eggs and separate yolks* into a bowl. With a pastry brush, coat your dough ball creation with the egg yolk. (If you don’t have a pastry brush, you can just use a spoon.)
Take a pinch of poppy seeds and sprinkle them evenly across the spider. (See figure six.)
For doughier rolls bake for 15 minutes. For more firm rolls bake for 18 minutes.
Do not be too alarmed if it looks like your spiders are burning; it is just the egg yolk cooking.
Let the rolls cool. If you like it hot (as some people do), let cool for two minutes. If you are more mellow, let them cool for five. If you like them cold put them in the refrigerator. If you like them frozen, then you shouldn’t have thawed them in the first place. (See figure seven.)

Step 3: Methods of Egg Seperation

Egg Shell Method:

Break the egg over a bowl along its "equator."
Use the half-shells as bowls and pass the yolk back and forth between the two half-shells.
Let the egg white drip into the actual bowl underneath.
Pay attention to the yolk. It will be easier to separate the egg yolk from the egg whites if you avoid piercing it with the jagged shell edges. Eggs also separate more easily when they are cold.

Water Bottle Method:

Hold an empty plastic water bottle upside down with opening right on the yolk.
Squeeze the bottle and release to suck up the yolk.
Quickly orient the bottle sideways to keep the yolk from sliding out and falling apart.
Deposit yolk wherever you desire.

Step 4: Tomato Marinara Sauce

Ingredients:

1 tbsp of olive oil
2 chopped cloves of garlic
5 tomatoes peeled and chopped finely
1 tsp of white sugar
¼ cup of water
2 tsp of basil fresh and chopped
Salt and pepper to taste
10 ounces of tomato paste

Instructions:

Chop the garlic.
Chop the tomatoes. (You can use a handheld chopper to chop the tomatoes even finer if you have one.) (See figure eight.)
Chop the fresh basil. (See figure nine.)
Put oil and garlic in the skillet and sauté until garlic is light brown and soft. (This should take less than a minute on medium to low heat.)
At medium heat, stir in tomatoes, sugar, water, basil, salt, and pepper.
Bring the skillet’s contents to a boil.
Once the contents are boiling, turn heat to low and cover the pan with a lid. Let the sauce simmer for forty-five minutes while stirring occasionally.
Drain excess water.
Add ten ounces of tomato paste while stirring sauce on low heat.
Let the sauce simmer until you are ready to serve. (See figure ten.)

Serve spider rolls with the marinara sauce and enjoy!