This light, buttery, sweet, Easter bunny rolls with a delicate orange flavor and a sweet, sugary glaze is everything you want on your Easter brunch table. They're easy to make and super cute for the kids.
Sweet Rolls
2 Dissolve yeast in water. Set aside to proof.
3 Blend milk, butter, sugar, and salt.
4 Make sure that the mixture is lukewarm.
5 Stir in 2 cups of the flour.
6 Add eggs, beat well.
7 Stir in yeast, orange juice, and peel.
8 Add enough of the remaining flour to make a dough.
9 Let rest for 10 minutes.
10 Knead dough 10 minutes, or until elastic, on a floured surface.
11 Place in a greased bowl, turn to grease top, cover with a clean tea towel and allow to rise until double. About 2 hours.
12 Punch down, cover, and allow to rest 10 minutes.
41 Divide dough in 24 equal pieces.
13 On a lightly floured surface roll dough into a 1/2 inch thick rectangle.
14 Cut dough in strips about 1/2 inch wide with a sharp knife and roll between your hands to smooth.You can make these into two kinds of bunnies.
Twist Bunnies
17 For each bunny you will need a 14 inch strip of dough.
18 On a lightly greased cookie sheet lap one end of the strip over the other to form a loop.
19 Now, bring the end that is underneath up over the top end, letting each end extend to the sides to form ears.
20 Pat tips of ears to make a point.
21 Roll a small piece of dough into a ball and put it on the bottom loop for a tail.
22 Let rise until double.
Grazing Bunnies
25 For each bunny you will need a 10 inch piece of dough for the body and a 5 inch strip for the head.
26 On a lightly greased cookie sheet make a loose swirl for the body with the longer strip, and one for the head with the smaller strip.
27 Place the head close to the body.
28 To add the ears pinch off 1 1/2 inch strips of dough and roll to form ears.
29 Place next to the head.
30 Use a little bit of dough to make a small ball for the tail.
31 Allow to double.The second rise will take from 45-60 minutes.
32 Bake at 375 for 12 -15 minutes.
33 Frost while warm with sugar glaze.
Sugar Glaze
36 21/2 cups Confectioner's Sugar
37 1/3 cup butter, melted
38 1/2 teaspoon vanilla or 1 tablespoon lemon juice
39 Stir until blended
40 Brush over rolls while they are still hot.
