Easter Bunny Rolls
Need a vegetarian bread? Easter Bunny Rolls could be an outstanding recipe to try. One portion of this dish contains about 2g of protein, 6g of fat, and a total of 115 calories. This recipe serves 24. This recipe covers 3% of your daily requirements of vitamins and minerals. It is perfect for Easter. If you have warm milk, rubbed sage, ground nutmeg, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 40 minutes.
Instructions
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 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.