Kitchen Krafts

Bunny Buns

1 package active dry yeast

1/4 cup warm water

1 cup scalded milk

1/3 cup sugar

1/2 cup shortening

1 teaspoon salt

5 1/2 cups sifted flour

2 beaten eggs

1/4 cup orange juice

2 tablespoons grated

orange peel

Soften yeast in warm water and set aside. Blend scalded milk, sugar, shortening, salt; then cool till lukewarm. Stir in about 2 cups flour and beat well. Mix in eggs and stir in softened yeast. Add orange juice, orange peel, and remaining flour to make soft dough. Let stand 10 minutes.

Knead dough 5–10 minutes on lightly floured surface till smooth and elastic. Place in lightly greased bowl, turning once to grease surface. Cover, let rise in warm place till double in size (about 2 hours), punch down, cover, and let stand 10 minutes.

To start bunnies, roll dough into 1/2″ thick rectangle on lightly floured surface. Cut dough into strips about 1/2″ wide and roll between hands to smooth. Shape into twist or curlicue bunnies.

Twist Bunnies

Place 14″ strip of dough on lightly greased cookie sheet. Lap one end of strip over the other to form loop; bring end that is underneath up over top end, letting ends extend to each side for ears (see illustration). Roll small ball of dough for tail and place atop dough at bottom of loop.

Curlicue Bunnies

Cut 10″ strip of dough for body and 5″ strip for head. On lightly greased cookie sheet make loose coil of body strip. Coil strip for head and place close to body. For ears pinch off 1 1/2″ strips and shape. Make small ball for tail.

Cover bunnies and let rise in warm place till nearly double in size (45–60 minutes). Bake at 375° for 12–15 minutes. Frost while warm with sugar glaze. Makes about 2 1/2 dozen.

Sugar Glaze

2 cups sifted powdered sugar

1/4 cup hot water

1 teaspoon butter

Mix ingredients till well blended and brush over warm rolls.

Illustrated by JaNeanne Webster