Orange Bunny Rolls

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Preparation time: 30 minutes
Rising time: 1 hour
Bake time: 15 minutes
Total time: 1 hour 45 minutes
Yield: 12 Rolls

Ingredients:
  • 3 1/2 - 4 cups flour
  • 1 pkg. Active dry yeast (2 1/2 tsp.)
  • 1 cup Milk
  • 1/3 cup Sugar
  • 1/3 cup Butter
  • 2 Eggs, lightly beaten
  • 2/3 cup orange marmalade
  • 1 Egg (for egg wash)
  • 1 1/2 cups powdered sugar
  • 1/4 cup orange marmalade
Directions:
  1. In a large mixing bowl stir together 2 cups flour and active yeast. In a medium saucepan heat and stir together milk, sugar, butter, and 3/4 tsp. of salt. Just until warm and butter almost melts. Add milk mixture and the two eggs to the flour mixture. Stir until combined. Stir in as much of the remaining flour as you can.
  2. Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (3 - 5 min) Shape the dough into the ball. Place in a lightly greased bowl; turn once. Cover; let rise in a warm place for 1 hour or until double.
  3. Punch down dough. Turn dough out onto a lightly floured surface. Cover; let rest 10 min. Line two baking sheets with parchment paper.
  4. On a lightly floured surface roll dough into an 18x12 inch rectangle. Spread the 2/3 cup marmalade over dough, leaving a 4 inch border along one of the long sides. Starting from the filled long side, roll up the rectangle. Don't pinch dough to seal the seam. Slice into 12 equal pieces. Arrange pieces, spiral sides up, on prepared baking sheets.
  5. To shape: Gently uncurl 4 inches of the roll without marmalade and cut in half lengthwise using kitchen scissors. Bend each strip and pinch the ends to look like pointed bunny ears. Cut thin lengthwise slits inside each ear. Cover rolls and let rise in a warm place about 30 min or until nearly double in size.
  6. Preheat the oven to 350F. In a small bowl lightly beat remaining egg and 1 Tbsp. water. Brush onto rolls. Bake rolls for about 15 min. Or until light brown.
  7. For icing stir together powdered sugar the 1/4 cup orange marmalade and 2 Tbsp. water to make drizzling consistency. Spoon icing over warm rolls. Let cool slightly before serving.
*Recipe and picture from Brianna Christensen

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