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{Bunny Buns} Orange Flavored Rolls with Glaze for Easter!

03/07/12 | Bread, Breads, Easter, Holidays, Recipes

These cute “Bunny Buns” are the perfect treat for Easter!  This recipe is a bread flavored with orange juice and orange zest, then glazed with an orange powdered sugar glaze.  SO YUMMY!  I didn’t get a good picture of the finished product, so there is an illustration below.  You have to try these!

Make the dough and roll it out into a rectangle.  Use a pizza cutter to cut long thin strips.  Twist the dough as seen below leaving the ends open for the “Bunny Ears.”    Then cut one of the strips into thirds and roll into a ball for the “Tail.”

Here is the Recipe:

Bunny Buns

This recipe was first printed in the Friend in 1980. In Friends by Mail, on the inside front cover, you can read about a family who has been making bunny buns ever since!

bunny buns

Bunny Buns

1 package active dry yeast
1/4 cup warm water
1 cup milk, warmed not quite to boiling
1/3 cup sugar
1/2 cup shortening
1 teaspoon salt
2 eggs, beaten
1/4 cup orange juice
2 tablespoons grated orange peel
5 1/2 cups flour, sifted
Glaze: 2 cups powdered sugar, 1/4 cup hot water, 1 teaspoon butter

1. Wash hands with soap and water.

2. Sprinkle yeast in the warm water and set aside.

3. In another bowl, blend milk, sugar, shortening, and salt. Cool until lukewarm, then add eggs, water with yeast, orange juice, and orange peel.

4. Stir in flour a few cups at a time to make a soft dough. Let stand for 10 minutes.

5. Knead dough 5–10 minutes on a lightly floured surface until dough is smooth and elastic. Place it in a lightly greased bowl, turning once to grease surface. Cover bowl with a clean towel and put it in a warm place. Let dough rise for 2 hours, or until double in size. Punch dough down and let stand for 10 minutes.

6. On a lightly floured surface, roll dough into a rectangle 1/2 inch thick. Cut dough into strips 1/2 inch wide and 14 inches long. Roll between hands into rounded snake shapes. Cut one strip into pieces 1/2 inch long, and roll into balls.

7. Place one long piece of dough on a greased cookie sheet. Place one end of the strip over the other to make a loop; bring the end that is underneath up and cross it over the other end. Place a ball of dough on top of the bottom loop.

8. Cover bunnies and let rise in a warm place for 45–60 minutes, until nearly double in size. Bake at 375ºF (190ºC) for 12–15 minutes.

9. For the glaze, stir powdered sugar, water, and butter together. Frost bunnies with the glaze while they are still warm.

Illustrations by Julie F. Young

Comments | 1 comment

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Comments

  1. Pat says

    April 20, 2019 at 11:09 am

    I’ve been making this recipe for decades. It’s one of my favorites. Do you have any idea where it originally came from? I think it was from Better Homes and Gardens, but I’m not sure. I’ve got a copy of the original.

    Reply

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Hi! I'm Annette Belnap. I'm a typical wife and mom to 5 kids ages 22, 21, 18, 16 and 10. I love to share family friendly recipes, parenting advice, cleaning and organizing tips and product reviews. I'm so glad you're here! Read more about my family and me.

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