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Rabbit Rolls

To create these cute rolls that depict the back view of a bunny, our home economists twisted a rope of dough to form the ears, then used a ball of dough for the tail.

18 ServingsPrep: 45 min. + rising Bake: 15 min.

Ingredients

4 to 4-1/2 cups all-purpose flour
1/2 cup sugar
2 packages (1/4 ounce each) active dry yeast
1-1/2 teaspoons salt
1 cup plus 1/2 teaspoon water, divided
6 tablespoons butter, cubed
1 egg, separated
1 egg

Directions

In a large bowl, combine 1 cup flour, sugar, yeast and salt. In a
saucepan, heat 1 cup water and butter to 120°-130°. Add to
dry ingredients; beat for 2 minutes. Cover and refrigerate egg
white. Add egg yolk, egg and 1 cup flour to yeast mixture; beat
until smooth. Stir in enough remaining flour to form a firm dough.
Turn onto a lightly floured surface; 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.
Turn dough onto a lightly floured surface; divide into 20 pieces.
Shape 18 pieces onto 10-in-long ropes. Fold in half; twist top half
twice to form ears. Place 2-in. apart on greased baking sheets.
Shape remaining dough into 18 balls. Place one on the loop end of

2 of 2

Rabbit Rolls (continued)

Directions (continued)

each roll to form tail; press into dough. Cover and let rise until
doubled, about 30 minutes.
Whisk the reserved egg white with remaining water; brush over rolls.
Bake at 375° for 12-15 minutes or until golden brown. Cool on
wire racks. Yield: 1-1/2 dozen.

Nutrition Facts: 1 serving (1 each) equals 166 calories, 5 g fat (3 g saturated fat), 34 mg cholesterol, 243 mg sodium, 27 g carbohydrate, 1 g fiber, 4 g protein.