Fun Bunnies

Although Resurrection Day has nothing to do with rabbits, they seem to hop in anyway. I made these for my great-grandchildren to enjoy when we gather after church next Sunday. I’ll include the recipe in case you want to try your hand at it. I use my basic roll dough to make these bunnies. The recipe is included in my cookbook Family Favorites from the Heartland found at .

Basic Roll Dough
This recipe can make Parker House Rolls, Butterflake Rolls or Cinnamon Rolls.

Oven 375 degrees

1 package active dry yeast (1 tablespoon)
¼ cup water
1 cup milk, scalded
¼ cup sugar
¼ cup olive oil
1 teaspoon salt
3 ½ cup sifted flour
1 egg
Soften active dry yeast in warm water (110 degrees). Combine milk, shortening, and salt; cool to lukewarm. Add 1 cup of the flour; beat well. Beat in softened yeast and egg. Gradually add remaining flour to form soft dough beating well. Cover and let rise in warm place (82 degrees) till double (about 1 ½ to 2 hours). Turn out on lightly floured surface and shape as desired.

I usually double this to make two large pans of cinnamon rolls.

On lightly floured surface roll ½ recipe to a large rectangle.

To this doubled recipe I make this filling:

Combine at least 2 cups sugar
1 cup melted butter
Enough cinnamon to make the mixture dark (at least 4 tablespoons).
Spread this mixture over the dough.

Roll lengthwise, as for a jelly roll. Seal the edge; cut in 1 inch slices. Place cut sides down in greased 12 x 18 inch pan. Cover. Let rise till double (30 to 40 minutes).

Bake in a moderate oven (375 degrees) 20 to 25 minutes. Frost with confectioner’s icing if desired. Makes approximately 50 rolls.


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