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Easter Bunny Rolls

If you're planning an Easter feast, why not hop to it and roll out a bevy of bunnies? They'll multiply quicker than you think…and your hearty eaters will "cotton" to them! —Bonnie Myers, Callaway, Nebraska

24 ServingsPrep: 30 min. + rising Bake: 10 min.

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

2 of 2

Easter Bunny Rolls (continued)

Directions (continued)

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.

Nutrition 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.