Easter Bunnies Rolls
Rolls to start the night before Easter. Make dough a night ahead and refrigerate. Create uniquely shaped, oven-fresh rolls the day of your dinner. The dough is easy to shape; it rises quickly - about 10 minutes at room temperature. An egg glaze gives the rolls a shiny, golden top.
6 1/2 to 7 cups all-purpose flour 2 (1/4 ounce) packages active dry yeast or QUICK RISE yeast 1/2 cup sugar 2 teaspoons salt 1/2 teaspoon allspice 2 cups water 1/3 cup butter 2 eggs (room temperature) 1 egg, slightly beaten 1 tablespoon water
In a large mixer bowl, combine 2-1/2 cups flour, yeast, sugar and salt; mix well. In saucepan over low heat, heat 2 cups water and butter until very warm (120 - 130 °F; butter does not need to melt). Add to flour mixture. Add 2 eggs. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in enough remaining flour to make a soft dough. Knead on floured surface until smooth and elastic, about 5 minutes. Place in greased bowl, turning to grease top. For QUICK RISE yeast, allow to set 5 to 10 minutes before placing in refrigerator. Cover. Refrigerate 6 to 12 hours.
While dough is chilling, punch down as needed. Divide into 4 parts. Shape one part at a time. Refrigerate remaining dough until ready to use. Place rolls 2 to 3 inches apart on greased cookie sheets. Combine egg and water; gently brush rolls. Cover; let rise at room temperature until almost doubled (approx. 10 minutes). Bake at 400 °F for 8 to 10 minutes until golden brown. Serve warm or cool.
Yield: 36 rolls
Bunnies - Sides View: Divide each part into 9 balls. Roll each ball into an 18 inch roll. Cut 10 inch for body. 5 inch for head. 1 inch for tail and ears. Swirl rolls for head and body and place together on cookie sheet. Form ears and tail and attach to bunny.
Bunnies - Back View: Divide each part into 9 balls. Roll each ball into 14 inch roll. Lap one end of roll over other to form a loop. Bring end that's underneath up over top end, letting ends extend to each side for ears. Shape into ears.
Note: Dough may also be formed into traditional forms, i.e. knots, cloverleaf, swirls.
NUTRITIOUS VARIATION: Substitute 1/2 cup white flour amount with whole wheat flour.