Spring Bunny Rolls

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
2 eggs

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.