Ingredients:
1. 1 package (1/4 ounce) active dry yeast
2. 1/4 cup warm water (110° to 115°)
3. 3/4 cup warm milk (110° to 115°)
4. 2 tablespoons sugar
5. 2 tablespoons shortening
6. 1 egg, beaten
7. 2 teaspoons celery seed
8. 1 teaspoon rubbed sage
9. 1 teaspoon salt
10. 1/2 teaspoon ground nutmeg
11. 3 to 3-1/2 cups all-purpose flour
12. Melted butter or margarine
Method: In a mixing bowl, dissolve yeast in water. Add milk, sugar, shortening, egg, celery seed, sage, salt, nutmeg and 3 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface and knead until smooth and elastic; about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. Punch dough down; let rest 10 minutes. Divide dough into 24 pieces. For each bunny, roll one piece of dough into an 18-in. rope. Cut rope into one 10-in. piece, one 5-in. piece and three 1-in. pieces. Coil 10-in. piece for body; place on a greased baking sheet.
Coil 10-in. piece for body; place on a greased baking sheet. Coil 5-in. piece for head; place next to body. Form ears form two 2-in. pieces; place next to head. Form tail from third 1-in. piece; place next to body. Pinch and seal pieces together. Repeat, placing bunnies 2 in. apart on the baking sheet. Cover and let rise until doubled, about 45 minutes. Bake at 375° for 10-12 minutes or until lightly browned. Cool on wire racks. Yield: 2 dozen.
1. 1 package (1/4 ounce) active dry yeast
2. 1/4 cup warm water (110° to 115°)
3. 3/4 cup warm milk (110° to 115°)
4. 2 tablespoons sugar
5. 2 tablespoons shortening
6. 1 egg, beaten
7. 2 teaspoons celery seed
8. 1 teaspoon rubbed sage
9. 1 teaspoon salt
10. 1/2 teaspoon ground nutmeg
11. 3 to 3-1/2 cups all-purpose flour
12. Melted butter or margarine
Method: In a mixing bowl, dissolve yeast in water. Add milk, sugar, shortening, egg, celery seed, sage, salt, nutmeg and 3 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface and knead until smooth and elastic; about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. Punch dough down; let rest 10 minutes. Divide dough into 24 pieces. For each bunny, roll one piece of dough into an 18-in. rope. Cut rope into one 10-in. piece, one 5-in. piece and three 1-in. pieces. Coil 10-in. piece for body; place on a greased baking sheet.
Coil 10-in. piece for body; place on a greased baking sheet. Coil 5-in. piece for head; place next to body. Form ears form two 2-in. pieces; place next to head. Form tail from third 1-in. piece; place next to body. Pinch and seal pieces together. Repeat, placing bunnies 2 in. apart on the baking sheet. Cover and let rise until doubled, about 45 minutes. Bake at 375° for 10-12 minutes or until lightly browned. Cool on wire racks. Yield: 2 dozen.
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