Orange-Glazed Bunny Rolls Recipe

Orange-Glazed Bunny Rolls Recipe

Gerri Brown makes these tender yeast rolls for special occasions in her Canfield, Ohio kitchen. Orange marmalade gives the frosting a pleasant citrus flavor. "Shape the rolls any way you like," she suggests.

* 12 Servings
* Prep: 45 min. + rising
* Bake: 15 min. + cooling

Ingredients

* 2 packages (1/4 ounce each) active dry yeast
* 1/4 cup warm water (110° to 115°)
* 1 cup warm milk (110° to 115°)
* 1/2 cup shortening
* 2 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

*GLAZE:
* 2 cups confectioners' sugar
* 1/4 cup water
* 1 tablespoon orange marmalade
* 1/2 teaspoon butter, softened

Directions
* 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; 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 and 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; beat until blended. Spread over rolls. Yield: 1 dozen.

Orange-Glazed Bunny Rolls published in Taste of Home February/March

2005, p7