Bunny buns

Today at church Xander was reading  The Friend Magazine and he came across a yummy roll recipe and asked if we could make it for dessert tonight. So as soon as we finished with lunch we got going on the rolls.... SUPER YUMMY is the verdict! We all loved them! 

The only exception to the recipe that I made was that I did not add the orange peel- 1. because I didn't have it and 2. I was worried that my kids wouldn't like it.  It is a light glaze, not too sweet, just right! Mmmmm! 

 Xander's bunny

 Alyssa's bunny

My bunny- I prefer to think of it as the backside of the bunny with it's fluffy tail.

Bunny Buns

1 package active dry yeast

1/4 cup warm water

1 cup scalded milk

1/3 cup sugar

1/2 cup shortening

1 teaspoon salt

5 1/2 cups sifted flour

2 beaten eggs

1/4 cup orange juice

2 tablespoons grated

orange peel

Soften yeast in warm water and set aside. Blend scalded milk, sugar, shortening, salt; then cool till lukewarm. Stir in about 2 cups flour and beat well. Mix in eggs and stir in softened yeast. Add orange juice, orange peel, and remaining flour to make soft dough. Let stand 10 minutes.

Knead dough 5–10 minutes on lightly floured surface till smooth and elastic. (I used the kitchenaid on low for 5 minutes and that worked great!) Place in lightly greased bowl, turning once to grease surface. Cover, let rise in warm place till double in size (about 2 hours), punch down, cover, and let stand 10 minutes.

To start bunnies, roll dough into 1/2″ thick rectangle on lightly floured surface. Cut dough into strips about 1/2″ wide and roll between hands to smooth. Shape into twist or curlicue bunnies.

Twist Bunnies

Place 14″ strip of dough on lightly greased cookie sheet. Lap one end of strip over the other to form loop; bring end that is underneath up over top end, letting ends extend to each side for ears (see illustration). Roll small ball of dough for tail and place atop dough at bottom of loop.

Cover bunnies and let rise in warm place till nearly double in size (45–60 minutes). Bake at 375° for 12–15 minutes. Frost while warm with sugar glaze. Makes about 2 1/2 dozen.

Sugar Glaze

2 cups sifted powdered sugar

1/4 cup hot water

1 teaspoon butter

Mix ingredients till well blended and brush over warm rolls.