Orange-Glazed Bunny Rolls

Orange-glazed Bunny Rolls

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Samantha Bideau


These are super cute on Easter morning


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Makes: 1 dozen


  • 2 pkg
    active dry yeast
  • 1/4 c
    warm water (110*-115*)
  • 1 c
    warm milk (110*-115*)
  • 1/2 c
  • 2
  • 1/3 c
  • 1/4 c
    orange juice
  • 2 Tbsp
    grated orange peel
  • 1 tsp
  • 5-5 1/2 c
    all-purpose flour

  • 2 c
    confectioner's sugar
  • 1/4 c
  • 1 Tbsp
    orange marmalade
  • 1/2 tsp
    butter, softened

How to Make Orange-Glazed Bunny Rolls


  1. In a large mixing bowl, dissolve yeast in warm water. Add the milk, shortening, eggs, sugar, orange juice, orange peel, salt and 3 c. flour; beat until smooth. Stir in enough flour to form a soft dough. Turn onto a floured surface. Knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover; let rise in a warm place until doubled, about 1 hour.
  2. Punch dough down. Turn out onto a lightly floured surface. Divide into 13 pieces. Shape 12 pieces into 12" ropes. Fold each in half; twist to form ears. Place 2" apart on greased baking sheets. Shape remaining dough into 12 balls. Place one on top of the loop of each roll to form a tail; press into dough. Cover and let rise until doubled, about 30 minutes.
  3. Bake at 375* for 12-15 minutes or until golden brown. Coll on wire racks.
  4. In a mixing bowl, combine the glaze ingredients; beat until blended, spread over rolls

Printable Recipe Card

About Orange-Glazed Bunny Rolls

Course/Dish: Sweet Breads
Main Ingredient: Flour
Regional Style: American

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