- 2 packages (1/4 ounce each) active dry yeast
- 1/4 cup warm water (110° to 115°)
- 1 cup warm 2% milk (110° to 115°)
- 1/2 cup shortening
- 2 large eggs
- 1/3 cup sugar
- 1/4 cup orange juice
- 2 tablespoons grated orange peel
- 1 teaspoon salt
- 5 to 5-1/2 cups all-purpose flour
- 2 cups confectioners' sugar
- 1/4 cup water
- 1 tablespoon orange marmalade
- 1/2 teaspoon butter, softened
- In a large bowl, dissolve yeast in warm water. Add the milk, shortening, eggs, sugar, orange juice, orange peel, salt and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
- Turn onto a 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.
- Punch dough down; turn on a lightly floured surface. Divide into 13 pieces. Shape 12 pieces into 12-in. ropes. Fold each in half; twist top half of the open end twice to form ears. Place 2 in. apart on greased baking sheets. Shape remaining dough into 12 balls. Place one on the loop end of each roll to form a tail; press into dough. Cover and let rise until doubled, about 30 minutes.
- Bake at 375° for 12-15 minutes or until golden brown. Cool on wire racks. In a small bowl, combine the glaze ingredients. Spread over rolls. Yield: 1 dozen.
Reviews forOrange-Glazed Bunny Rolls
"I made these for Easter and everyone loved them. Very addicting!"
"These were very tasty. They didn't need the glaze on top. Everyone enjoyed the orange flavor."
"I just finished making these for my grandsons; however, my husband devoured one before the glaze was added. With two packets of yeast, I had a lot of dough volume, and my finished bunnies were much larger than those pictured. Next time, I will divide the dough logs even more so they are skinnier and not as bulky after dough rises the second time. I think I could yield 18 to 22 bunnies out of one recipe. For the glaze, I incorporated Srotbart's review by using orange juice, but also used Marmalade, which gave the glaze lots of fresh citrus flavor. I had some orange zest left over that I had frozen, but will use orange zest in the glaze instead of the Marmalade. Happy Easter and Happy Spring!"
"I halved the recipe and made the dough in my bread maker. Had to use all water because of severe lactose intolerance. Made 10 yummy bow knots, didn't bother topping them, and they were delish!"
"Very yummy! I didn't have any marmalade, or OJ, so I simply increased my liquids and added pure orange extract. It turned out yummy - probably not quite as good as the recipe, but definitely worked in a pinch! Thanks for sharing!"
"Love these ultra soft rolls. Used instant yeast ( a new yeast I am beginning to work with) and they were done very quickly because you do not need to proof, you let the dough rest for 10 minutes in the bowl you mix it in, then shape and bake like the recipe calls for. I also did not have marmalade for the glaze so I just glazed it with orange juice and powdered sugar stirred together. These are soft and delicious. Oh, I had no patience for fancy shapes so I just shaped them in small log shapes."
"I remember making this recipe with my mama when I was little. This year I decided to make it with my 4 year old and we had so much fun rolling and twisting the dough into bunny shapes. We took them to the family Easter picnic, everyone loved them and my mom was happy to see that I passed this tradition on to my daughter.It was easy to make, and it tasted absolutely delicious. I think I may have had too much yeast ( I can't recall actually paying attention to the ounces on the package) but the bread puffed up quite a bit and some of the bunnies untwisted. It was ok because they tasted all in the same, and I'm pretty certain it was an error on my part. I'll be making this again next year."
"I have made this recipe every year since it came out in one of the magazines at Easter time - my family loves the orange flavor and the rolls are very tender. Would recommend it highly."