Plenty Sweet Life

Grandma's Recipes One By One!

Hopping Bunny Rolls

on April 16, 2014

Today’s recipe is my family’s favorite and #1 Easter tradition.

It just wouldn’t be Easter without these Hopping Bunny Rolls.

I have to make them every year.

HAVE to.

It’s DEMANDED of me!

By EVERYONE!!!

There would be mutiny in my family if I even suggested not making these rolls.

I started making them as soon as I got this cookbook from our neighbors for my 12th birthday.

See, everybody knew early on that I loved to cook!!

This is the Better Homes and Gardens Holiday Cook Book, copyright 1959 but the tenth printing in 1970.

I’ve had this cookbook for so long – there are a LOT of recipes in here that have become family traditions.

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Bunny Rolls

Here is the recipe as I made them:

Hopping Bunny Rolls

1 package active dry yeast

1/4 cup water

1 cup milk, scalded (heated to just before the boiling point)

1/3 cup white sugar

1/2 cup shortening (this is one of the few times I do use vegetable shortening)

1 teaspoon salt

5 to 5 1/2 cups sifted all purpose flour

2 eggs, beaten

1/4 cup orange juice

2 Tablespoons grated orange peel

Soften yeast in warm water.

Blend milk, sugar, shortening, and salt.

Cool until lukewarm; stir in about 2 cups flour; beat well.

Add eggs; mix well.

Stir in softened yeast.

Add orange juice, peel, and enough of the remaining flour to make a soft dough.

Let rest 10 minutes.

Knead dough 5 to 10 minutes on lightly floured surface until smooth and elastic.

Place in lightly greased bowl, turning once to grease surface.

Cover; let rise in warm place until double (about 2 hours).

Punch down; cover and let rest 10 minutes.

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I don’t make the one that’s a view from the back, only the side view.

The recipe page says to roll out dough and cut strips to roll and make the bunny shapes.

I just cut off a piece, pretend it’s clay, and make snakes to roll into the body and head shapes.

One is a bit shorter than the other – that’s the head.

A smaller piece, pointed on each end and folded in half placed under the head and there you have the ears.

A small piece rolled into a ball and tucked under the back end and there’s the tail.

Put the bunny shapes on a cookie sheet.

Cover and let rise again in a warm place until light and nearly double (45 to 60 minutes).

Bake at 375 degrees for 12 to 15 minutes.

Frost while warm with Sugar Glaze.

It says it makes 2 1/2 dozen but I got 18 out of the recipe this time.

I probably don’t make them as small as I should.

Hmm – wonder why?

Sugar Glaze:

To 2 cups powdered sugar, add 1/4 cup hot water and 1 teaspoon softened butter; mix until well blended.

Brush or drizzle over warm bunny rolls.

I have also used warm orange juice and a bit of grated orange peel instead of water in this.

It makes them taste a bit more “orange-y”.

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Making these rolls has gotten a lot easier since making them with the big mixer and a dough hook.

I let it run with the dough hook on for about 5-10 minutes at medium speed.

This is how much dough you’ll have before rising.

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This is after rising (even though I started another project and let it go a bit longer than usual here).

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When you punch down the dough before forming the bunnies, seriously punch it!

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These are the bunnies before and after the second rising.

028

They all have their own personalities!

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This glaze is made with orange juice and orange peel instead of water with the powdered sugar.

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It sounds complicated, but it really isn’t that bad – you can do this!

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They’re so worth it in the end.

Not only are they cute as heck, they’re SO GOOD!!!

Enjoy our #1 tradition!

Hoppy Easter!

 

 

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2 responses to “Hopping Bunny Rolls

  1. […] make these Hopping Bunny Rolls for family and friends every year. They’re from a cookbook I got when I was 12.They’re […]

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