Bunny Rolls

Hopping Bunnies

1 pkg. dry yeast (1 TBS)  

1 t salt                                                            

1/4 c warm water                                                     

1 c milk scalded                                                                   

1/3 c sugar                                                                           

1/4 c orange juice       

5 to 5 1/2 c sifted flour 

1/2 c shortening 

2 beaten eggs  

 Glaze

2 c sifted powdered sugar

1/2 c orange juice

1 t butter

Soften yeast in warm 1/4 c water.  Set aside.  Combine 1 c scalded milk, 1/3 c sugar, 1/2 c shortening and 1 t salt. Cool till luke warm.  Stir in 2 c flour and beat well.  Add 2 beaten eggs. Mix well. Stir in yeast.  Add 1/4 c orange juice and 3 to 3 1/2 c of flour to make soft dough. Turn out onto lightly floured surface.  Knead about 10 min. Let rise about 2 hrs. in greased bowl. Punch down. Let rest 10 min.

Shape on lightly floured surface roll dough in rectangle 1/2 inch thick.  Cut strips 1/2 in wide and 14 in. long. Roll between hands to make smooth and round.  On lightly greased pan shape bunnies by twisting into shape pictured above. Insert round ball in center for tail. Let rise for about 45 to 60 min or until double in size.

Bake at 375 12 to 15 min. Frost with sugar glaze while warm.

Makes about 30