Bunny Rolls

Cooking for Easter

These are a perfect little roll to make with your nanny kids for Easter. I found this fun Easter roll on the tasteofhome web site. The best tip I have is to roll all the ropes of dough the same width and thickness. Then trim the ropes to the size needed for the part of the bunny’s body.

You Will Need:

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
3/4 cup warm milk (110° to 115°)
2 tablespoons sugar
2 tablespoons shortening
1 large egg, beaten
2 teaspoons celery seed
1 teaspoon salt
1 teaspoon rubbed sage
1/2 teaspoon ground nutmeg
3 to 3-1/2 cups all-purpose flour
Melted butter

What to Do:

1. In a small bowl, dissolve yeast in warm water. In a large bowl, combine sugar, shortening, egg, celery seed, salt, sage, nutmeg, yeast mixture and 2 cups flour; beat on medium speed until mixture resembles sand. Add milk, blend until smooth. Stir in enough remaining flour to form a soft dough. Turn dough onto a floured surface; knead until smooth and elastic; about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour. Punch dough down; let rest 10 minutes.

2. Divide dough into 24 pieces. For each bunny, roll one piece of dough into a 20-in. rope. Cut rope into one 10-in. piece, one 5-in. piece, two 2-in. pieces and one 1-in. piece. Coil 10-in. piece for body; place on a greased baking sheet. Coil 5-in. piece for head; place next to body. Form ears from the 2-in. pieces and tail from the 1-in. piece; add to bunny. Pinch and seal pieces together. Repeat, placing bunnies 2 in. apart on the baking sheet. Cover with a kitchen towel; let rise until doubled, about 25 minutes.

3. Preheat oven to 375°. Bake 10-12 minutes or until lightly browned. Brush with melted butter. Serve warm.

References:

Recipe by Taste of Home

Photo by Stephanie Felzenberg

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