Orange Glazed Rolls

These were a fun treat for Easter dinner and quite yummy. The recipe said it makes 12 bunnies so I doubled it and had lots of bunnies left over because they're really big! And, of course, you can shape these any way you want.

Orange Glazed Rolls

2 Tbsp active dry yeast

1/4 C warm water (110-115 degrees)

1 C warm milk (110-115 degrees)

1/2 C shortening

2 eggs

1/3 C sugar

1/4 C orange juice

2 Tbsp grated orange peel

1 tsp salt

5 - 5 1/2 C all-purpose flour

Glaze:

2 C powdered sugar

1/4 C orange juice

1/2 tsp soft butter

In a large bowl, dissolve yeast in warm water. Add the milk, shortening, eggs, sugar, orange juice, orange peel, salt, and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover; let rise in a warm place until doubled, about 1 hour.

Punch dough down; turn onto a lightly floured surface. Shape rolls as desired. For bunnies, divide dough into 13 pieces. Shape 12 of them into 12-inch ropes. Fold each in half; twist top half to form ears. Shape remaining dough into 12 balls. Place one on the loop end of each roll to form a tail; press into dough. Cover and let rise until doubled, about 30 minutes.

Bake at 375 for 12-15 minutes. (Bake for 10-12 minutes on a dark cookie sheet.) Cool on wire racks. In a small bowl, combine the glaze ingredients; beat until blended. Spread over rolls.

Altered slightly from a Taste of Home recipe.