Easter Bunny Rolls Recipe Easter Bunny Rolls Recipe photo by Taste of Home
10
40 Ingredients
* 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 egg, beaten
* 2 teaspoons celery seed
* 1 teaspoon rubbed sage
* 1 teaspoon salt
* 1/2 teaspoon ground nutmeg
* 3 to 3-1/2 cups all-purpose flour
* Melted butter Directions
* In a bowl, dissolve yeast in water. Add milk, sugar,
shortening, egg, celery seed, sage, salt, nutmeg and 2 cups flour; beat
until smooth. Add enough remaining flour to form a soft dough. Turn onto a
floured surface and knead until smooth and elastic; about 6-8
minutes. Place in a greased bowl, turning once to grease top. Cover and
let rise in a warm place until doubled, about 1 hour. Punch dough down;
let rest 10 minutes.
* 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 and let
rise until doubled, about 25 minutes.
* Bake at 375° for 10-12 minutes or until lightly browned. Brush with
melted butter. Cool on wire racks. Yield: 2 dozen.
Nutritional Facts 1 serving (1 each) equals 80 calories, 2 g fat (1 g saturated
fat), 10 mg cholesterol, 105 mg sodium, 14 g carbohydrate, 1 g fiber, 2 g
protein.
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