Prep 20 mins
Cook 3 hrs 30 mins
My sister in law brought these to Easter dinner, and I immediately fell in love. The delicate orange flavor in these rolls is just wonderful. I can see dusting the dough with nuts or craisins and rolling it up cinnamon roll style too. Cooking time includes rising time.
- 1 1⁄4 ounces dry yeast
- 1⁄4 cup warm water
- 1 cup scalded milk
- 1⁄3 cup sugar
- 1⁄2 cup butter
- 1 teaspoon salt
- 5 1⁄2 cups flour
- 2 eggs, slightly beaten
- 1⁄4 cup orange juice
- 2 tablespoons orange zest
- 2 cups powdered sugar
- 1⁄4 cup orange juice, heated
- 1 teaspoon butter
- Easy method: Put ingredients into breadmaker as recommended by manufacturer and let it do the work, then remove dough and shape as desired.
- Soften yeast in warm water and set aside.
- Blend scalded milk, sugar, butter and salt; cool until lukewarm.
- Stir in 2 cups flour and beat well.
- Mix in eggs and stir in softened yeast.
- Add orange juice and orange peel.
- Stir in remaining flour to make a soft dough.
- Let stand for 10 minutes.
- Knead dough for 5-10 minutes on lightly floured surface, until smooth and elastic. Place dough in lightly greased bowl, turning once to grease surface.
- Cover, let rise until double in size, then punch down, cover and let rest for 10 minutes.
- To make bunny shapes, roll dough into 1/2 inch thick rectangle on lightly floured surface and cut into strips about 1/2 inch wide. Roll strips between hands to smooth.
- Place strip of dough on lightly greased cookie sheet and form small loop. Twist ends loosely together to form ears. Place small ball of dough in bottom of loop for the tail.
- Cover bunnies and let rise in warm place until nearly double in size. (about 45-60 minutes)
- Bake at 375 for 12-15 minutes.
- Mix glaze ingredients and brush on warm bunnies.