These adorable, bunny-shape rolls are perfect served as Easter rolls!
But they work for other springtime celebrations or bunny-themed parties.
Ingredients
312to4cupsall-purpose flour
1pkg.active dry yeast(2 1/4tsp.)
Credit: Adam Albright
Add milk mixture and the two eggs to flour mixture.
Stir in as much of the remaining flour as you’re free to.
Turn dough out onto a lightly floured surface.
Shape the dough into a ball.
Place in a lightly greased bowl; turn once.
Cover; let rise in a warm place 1 hour or until double.
Turn dough out onto a lightly floured surface.
Cover; let rest 10 minutes.
Line two baking sheets with parchment paper.
On a lightly floured surface roll dough into an 18x12-inch rectangle.
Spread the 2/3 cup marmalade over dough, leaving a 4-inch border along one of the long sides.
Starting from the filled long side, roll up rectangle.
- (Don’t pinch dough to seal seam.)
Slice into 12 equal pieces.
Arrange pieces, spiral sides up, on prepared baking sheets.
Bend each strip and pinch the ends to look like pointed bunny ears.
Cut thin lengthwise slits inside each ear.
Cover rolls and let rise in a warm place about 30 minutes or until nearly double in size.
Preheat oven to 350F.
In a small bowl lightly beat remaining egg and 1 tablespoon water.
Bake rolls about 15 minutes or until light brown.
Spoon icing over warm rolls.
Let cool slightly before serving.
Tips
As you roll up the dough, some marmalade may get pushed to the border.
The two rolls from the ends may not shape as nicely as the others.
2,000 calories a day is used for general nutrition advice.
