Bunny Buns

Bunny Buns (Orange Rolls)

2¼ tsp. yeast

1¼ cups warm water

1/3 cup sugar

½ cup butter, softened

1 tsp. salt

2 eggs, beaten

¼ cup orange juice

2 Tb. grated orange peel

1 tsp. orange extract, optional

¼ cup powdered milk

5½ cups flour (you can substitute 1 cup whole wheat flour in the mix)

Proof yeast in the warm water. Add the rest of the ingredients, adding flour to make a soft dough. Knead until smooth and elastic. Let rise for 2 hours, or until double in size.

Punch dough down and let stand for 10 minutes. Decide how many “bunnies” or rabbit shaped rolls you want to make. This recipe will make about 12 large ones, 16 medium ones, or 20 small ones. Make as many 1-inch balls of dough as you want bunnies. Then divide the rest of the dough into that many portions.

Using your hands, roll each portion into a long snake shape or rope. Fold the rope in half and then twist it twice to make the bunny’s head and ears. Put a ball of dough on each bunny’s tummy. Bake for 15 minutes in a 350° oven. Glaze them with an orange glaze (3 Tb. orange juice, 1 tsp. orange zest, and 1½ cups powdered sugar) and decorate them as desired, using raisins for eyes and so on.

 

Eliza found this recipe in The Friend magazine and has enjoyed making it for her children at General Conference time.  Here is a link to the original recipe.