Bunny Rolls #2

By carvalhohm

Ingredients

• Batter
• 1 cup water (105F-115 F. degrees)
• 1/3 cup dry milk
• 2 packages active dry yeast
• 1/4 cup butter
• 1/4 cup sugar
• 1 teaspoon salt
• 2 eggs
• 3 1/2-4 cups flour
• 1 egg slightly beaten (to brush over bunny rolls just before baking)

Details

Adapted from blueribbonbaking.com

Preparation

Step 1

Place in an electric mixer bowl the water and yeast. Let stand for a few minutes till the yeast is dissolved. Add dry milk, butter, sugar, salt, eggs and 2 cups of the flour. Blend together on low speed then beat at medium speed for 3 minutes. Add rest of flour and knead with bread hooks or by hand to make a soft smooth elastic dough. Place in a greased bowl, cover, let rise in a warm place about 80 degrees till double in bulk.
Punch down, let rise again till double. Punch down and make into bunnies.

Take about 3 oz. of the dough and take part of it and make a ball and press down for the body on a greased cooking sheet. Take a smaller piece of the dough for the head.
Take 6 smaller pieces of dough, make balls and use two for the front paws and put next to the side of the body part. Put 2 at the end of the body part and then put 2 by the head to form the ears, shaping the pieces of dough to point at one end to look like bunny ears. .

Currants or raisins may be used for the eyes and nose. A small piece of candied cherry for the mouth. Cover and let rise till double Just before baking brush with the beaten egg. That gives it a golden brown color when baked. Bake at 350 degrees for 10 to 12 minutes.

Remove from baking sheet. Brush with butter and place on wire rack to cool.

Makes about 1 dozen bunnies.