Spring is finally here. It is outside – the proof is tulips poking out, daffodil spiking up, hyacinths branching out. Color will soon be where decaying oak leaves blanketed the bulbs.
So, watch out!
Those pesky rabbits will be chomping on the leaves and blossoms as they appear. I say turn about is fair play… chomp on the rabbit. Not being a hunter… I vote for bunny rolls. Yeasty rabbit rolls served piping hot with cold sweet butter. Nice
3/4 c milk
1/2 c shortening
1/2 c sugar
1 t salt
2 pkgs. active dry yeast
1/2 c warm water (110 to 115 degrees)
4 1/4 to 4 3/4 bread flour
Scald milk in microwave – heat until milk starts to climb the side of the dish. Add shortening, sugar and salt. Cool to lukewarm.
Sprinkle yeast on warm water; stir to dissolve.
In mix master, add 1 1/2 c flour to milk mixture. Beat at low speed for 1 minute. Beat in eggs and yeast.
Gradually stir in enough remaining flour to make a soft dough that leaves the sides of the bowl. Turn onto a lightly floured board; knead until smooth and no longer sticky.
Place in lightly greased bowl, flip to grease top. Cover and let rise in warm place until doubled, 1 to 1 1/2 hours. Punch down and turn onto a board. Divide in half and shape dough into long ropes 1″ in diameter; cut in 10″ lengths. Tie in loose knots, bringing ends straight up to make ears. Press in currants or raisins for eyes. Brush with 1 egg yolk beaten with 1 T water. Let rise on greased baking sheet.
Bake in moderate oven (375 degrees) 12 to 15 minutes, or until golden brown.
After baking and while still warm, frost light with Confectioners Sugar Frosting tinting, if desired, some of the frosting a pale pink for bunnies’ ears.
Makes 30 bunnies.
The heavenly, yeasty aroma of baking bread greets folks at the door promising all who enter something wonderful to come! Rolls can be simple to bake. The secret is to keep the dough soft, as soft as you can handle.
Serve the rolls so hot that the butter that you spread on, melts pronto! Should you need to warm the rolls at mealtime, put them in a brown paper bag in a moderate oven (350 degrees) for 15 minutes. Of if the rolls are frozen, wrap them in aluminum foil and heat in a hot oven (400 degrees) about 20 minutes. One more point to heed – after baking, remove rolls at once from the pan or baking sheet. Cool on wire rack if you do not serve right away.byDeborahonFriday, March 20, 2009Email ThisBlogThis!Share to TwitterShare to FacebookShare to PinterestMilitary Life:Deborah,Recipe,Spring