So, these were in the Friend Magazine, but I remember making them with my friend's family when I was a little girl, and I made a few modifications to the recipe, and I think these are going to be a tradition in my house for years to come. So delicious and cute!
Bunny Buns
Modified from The Friend Magazine and The Sister's Cafe
Rolls:
1 package active dry yeast
1/4 cup warm water
1 cup milk, warmed not quite to boiling
1/3 cup sugar
1/2 cup Butter
1 teaspoon salt
2 eggs, beaten
1/4 cup orange juice (I just used orange juice made from concentrate for this)
2 Tablespoons grated orange peel
5 1/2 cups flour
Glaze:
1 1/2 cups Powdered Sugar
Juice from 1 orange
Sprinkle yeast in the warm water and set aside.
In another bowl, blend milk, sugar, butter, and salt. Cool until lukewarm, then add eggs, water with yeast, orange juice, and orange peel.
Stir in flour a few cups at a time to make a soft dough. Let stand for 10 minutes.
Knead dough 5–10 minutes on a lightly floured surface until dough is
smooth and elastic (Don't over knead. I only did until flour was incorporated).
Place it in a lightly greased bowl, turning once to grease surface. Cover
bowl with a clean towel and put it in a warm place. Let dough rise for
2 hours, or until double in size. Punch dough down and let stand for
10 minutes.
Roll a small piece of dough into a snake with the ends slightly thinner
than the middle. Cross the ends (ears) and twist a second time.
(If you can) Place a ball of dough on top of the bottom loop to make a
fluffy tail. Place on greased cookie sheet.
Cover bunnies and let rise in a warm place for 45–60 minutes, until nearly double in size. Bake at 375ºF for 10-12 minutes.
For the glaze: whisk powdered sugar, and fresh orange juice together.
Frost bunnies with the glaze while they are still warm.
