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Easter Bunny Rolls

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If you're planning an Easter feast, why not hop to it and roll out a bevy of bunnies? They'll multiply quicker than you think…and your hearty eaters will "cotton" to them!

What You Need:

(Makes: 2 dozen)

1 package (1/4 ounce) of active dry yeast

1/4 cup of warm water (110° to 115°)

3/4 cup of warm milk (110° to 115°)

2 tablespoons of sugar

2 tablespoons of shortening

1 egg, beaten

2 teaspoons of celery seed

1 teaspoon of rubbed sage

1 teaspoon of salt

1/2 teaspoon of ground nutmeg

3 to 3 & 1/2 cups of unbleached all-purpose flour

Melted butter

What to Do:

STEP 1) 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 to 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.

STEP 2) Divide the dough into 24 pieces. For each bunny, roll one piece of dough into a 20 inch rope. Cut rope into one 10 inch piece, one 5 inch piece, two 2 inch pieces and one 1 inch piece. Coil 10 inch piece for body; place on a greased baking sheet. Coil 5 inch piece for head; place next to body. Form ears from the 2 inch pieces and tail from the 1 inch piece; add to bunny. Pinch and seal the pieces together. Repeat, placing the bunnies 2 inches apart on the baking sheet. Cover and let rise until doubled, about 25 minutes.

STEP 3) Bake at 375 degrees for 10 to 12 minutes or until lightly browned. Brush with melted butter. Cool on wire racks.

STEP 4) Happy Easter & enjoy!

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