Bunny Rolls

Bunny Rolls

1 ½ tbsp active dry yeast
1 cup warm milk
½ cup shortening
5 ½ cups flour
¼ cup orange juice (undiluted)
¼ cup warm water
½ cup sugar
1 ½ tsp salt
2 eggs
grated orange peel (optional)

Soften yeast in warm water, set aside.

Blend milk, sugar, shortening, and salt. Stir in 2 cups of flour; beat well. Add eggs; mix well. Stir in softened yeast. Add orange juice (peel) and remaining flour to make a soft dough.

Let rest 10 minutes.

To start bunnies, roll dough to ½ inch thick. Using a knife or a pizza cutter, cut dough in strips about 1 inch wide. Roll like snakes between hands. Shape in circle or twist bunnies.

“Kid-Friendly” Bunny

Fold “snake” in 1/2. Twist twice. Shape ears. Add tail with additional dough.

“Traditional” Bunny

Cut “snake” in unequal halves. Roll bigger piece like a sweetroll for “butt” Shape smaller piece into head.

Let rise until nearly double. Bake at 375 for 15 minutes. Glaze right from oven.

Sugar Glaze
1 lb powdered sugar
¼ cup orange juice (undiluted)
1 stick of margarine or butter

Mix sugar, juice, and margarine until well blended. Add milk to thin to glaze consistency (approx ¼ – ½ cup). Drizzle over bunnies.

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