To be honest with everyone who reads the blog, this Cupboard Recipe is kind of a cheat because Big Chubb and I added it to Mom's cupboard last year while we were there for Easter Weekend. It originally is from Big Chubb's mom and is the traditional Easter morning breakfast.
Bunny Rolls
With Easter approaching, I thought everyone might want to have this recipe.
3/4 c water (around 110 degrees)
1/4 c sugar
1 Tbs active dry yeast OR 2 1/2 tsp fast rise yeast
In large bowl soak yeast in warm water and sugar for several minutes, until dissolved and starting to grow.
Add
2 eggs
1/2 c soft butter or margarine
1/4 c dry milk.
2 tsp salt (1 tsp.)
1/4 tsp mace
grated peel from one large orange
Mix well.
Carefully stir in 3 (2 5/8) cups flour, one cup at a time. If dough is fairly stiff, turn out onto kneading area that has one cup flour sprinkled on it. (If not, add a little more flour until dough is stiff.) Knead for about 8 to 10 minutes, adding more flour if necessary, until dough is smooth and elastic. Grease bowl and put dough back in it. Cover with plastic wrap and a towel. Let sit in warm place until doubled in bulk and when you stick 2 fingers in it the holes start to disappear quickly when you remove your fingers. Knead again for a couple of minutes and then divide dough into small balls, about 24. Roll balls, one at a time, into snakes, pinch off a little bit from one end then twist the rest twice to form bunny shape, roll the saved piece into a ball and place on bunny for tail. Place bunnies on lightly greased pan, cover with towel and let raise again, about 1/2 hour. Heat oven to 375 degrees, bake bunnies, one pan at a time, for about 20 (15) minutes or until golden brown. Let cool only a couple of minutes then frost with glaze made from powdered sugar, vanilla, and water (sorry, I don't measure this stuff, I just mix until I have enough for all the rolls). Let glaze set, then cover with foil until time to eat them! Makes about 24 bunnies.
3/4 c water (around 110 degrees)
1/4 c sugar
1 Tbs active dry yeast OR 2 1/2 tsp fast rise yeast
In large bowl soak yeast in warm water and sugar for several minutes, until dissolved and starting to grow.
Add
2 eggs
1/2 c soft butter or margarine
1/4 c dry milk.
2 tsp salt (1 tsp.)
1/4 tsp mace
grated peel from one large orange
Mix well.
Carefully stir in 3 (2 5/8) cups flour, one cup at a time. If dough is fairly stiff, turn out onto kneading area that has one cup flour sprinkled on it. (If not, add a little more flour until dough is stiff.) Knead for about 8 to 10 minutes, adding more flour if necessary, until dough is smooth and elastic. Grease bowl and put dough back in it. Cover with plastic wrap and a towel. Let sit in warm place until doubled in bulk and when you stick 2 fingers in it the holes start to disappear quickly when you remove your fingers. Knead again for a couple of minutes and then divide dough into small balls, about 24. Roll balls, one at a time, into snakes, pinch off a little bit from one end then twist the rest twice to form bunny shape, roll the saved piece into a ball and place on bunny for tail. Place bunnies on lightly greased pan, cover with towel and let raise again, about 1/2 hour. Heat oven to 375 degrees, bake bunnies, one pan at a time, for about 20 (15) minutes or until golden brown. Let cool only a couple of minutes then frost with glaze made from powdered sugar, vanilla, and water (sorry, I don't measure this stuff, I just mix until I have enough for all the rolls). Let glaze set, then cover with foil until time to eat them! Makes about 24 bunnies.
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| The picture is from last year, too. |
We don't make them quite the same as the recipe says. Our changes are in red beside the original. We also mix the dough in the bread maker.
We LOVE these!!! We suggest you all try them because they are really good. And don't think you have to wait until next Easter. We made a second batch after Easter last year because we had to share the original batch with J&T and family and Mom and Dad, so we didn't get to eat as many as we wanted. If you end up having a couple that get a little stale, they make great French toast. Just slice it in half and proceed like normal French toast.
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