Easter Rabbits Recipe

Ingredients

 

Makes 14 rolls

• 3/4 cup milk

• 1 egg

• 3 tablespoons butter

• or margarine, cut up

• 3 cups bread flour

• 1/4 cup sugar

• 3/4 teaspoon salt

• 1/4 teaspoon ground nutmeg

• 1 1/4 teaspoons active dry yeast or bread machine yeast

• 1 slightly beaten egg white

• 1 tablespoon water

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Method:

1. Add first 8 ingredients to bread machine according to manufacturer's directions. Select the dough cycle. When cycle is complete, remove dough from machine. Punch down. Cover; let rest for 10 minutes.

2. On lightly floured surface, roll dough into a 14x8-inch rectangle. Cut lengthwise into fifteen 14-inch-long strips, each about 1/2 inch wide. Reserve 1 strip to form tails. Gently roll each of the remaining strips into a smooth rope.

3. On lightly greased baking sheets, shape each rabbit by crossing 1 end of a rope over the other to form a loop, overlapping about 2 inches from each end.

4. Twist the ends once at the point where dough overlaps. Shape ends into points to resemble ears. Shape small portions from reserved strip into smooth balls for tails.

5. Place a ball at bottom of each loop, moistening if necessary to get tail to stick.

6. Cover; let rise for 35 to 45 minutes or until nearly double. Mix egg white and water; brush over.

7. Bake in a 375°C oven about 10 minutes or until golden brown. Remove from baking sheets; cool on wire racks.