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Orange Easter Bunny Rolls



These Orange Easter Bunny Rolls are so stinkin’ cute...almost too cute to eat.  But after one bite of these orange marmalade-infused rolls of goodness, you’ll forget how cute they are and devour the whole thing....plus maybe a second.

Shh....Don’t ask me how I know this.

I’m not sure why I don’t typically buy orange marmalade.  After all, it tastes so lovely on countless things.  It’s perfect in this recipe...bright and cheery for spring!  I might just add it to my regular jam rotation for a while.

The homemade dough isn’t complicated or too fussy.  I made mine the day before and let it rise overnight in the fridge.  After it came to room temp sitting on the kitchen counter, I just proceeded as normal with the next steps.  Breaking the recipe up makes it seem even easier.

Shaping the rolls is fairly easy.  Don’t stress over making them magazine-perfect.  They will be adorable (and delicious), don’t you worry!  Everybunny will love these!

Happiest Easter to you and your family! 

#Heisrisen


 
Orange Easter Bunny Rolls
Adapted from: Better Homes & Gardens

Ingredients:
3
½ 4 cups all-purpose flour
1 package active dry yeast (2 1/4 teaspoons)
1 cup milk
cup granulated sugar
cup butter
¾ teaspoon salt
2 eggs, lightly beaten
cup orange marmalade
1 egg (for egg wash)
1
½ cups powdered sugar
¼ cup orange marmalade

Directions:
In a large mixing bowl, stir together 2 cups of the flour and the yeast. In a medium saucepan, heat and stir together milk, granulated sugar, butter, and 3/4 teaspoon salt just until warm (110°F to 120°F) and butter almost melts. Add milk mixture and the two eggs to flour mixture. Stir until combined. Stir in as much of the remaining flour as you can.

Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a soft dough that is smooth and elastic (3 to 5 minutes). Shape the dough into a ball. Place in a lightly greased bowl; turn once. Cover; let rise in a warm place for 1 hour or until doubled in size. (You can also let the dough rise overnight in the fridge, and bring it to room temp on the counter before proceeding.)

Punch dough down. Turn dough out onto a lightly floured surface. Cover; let rest 10 minutes. Line two baking sheets with parchment paper.

On a lightly floured surface, roll dough into an 18x12-inch rectangle. Spread the 2/3 cup marmalade over dough, leaving a 4-inch border along one of the long sides. Starting from the filled long side, roll up rectangle. (Don't pinch dough to seal seam.) Slice into 12 equal pieces. Arrange pieces, spiral sides up, on prepared baking sheets.

To shape: Gently uncurl the 4 inches of the roll without marmalade and cut in half lengthwise using kitchen scissors. Bend each strip and pinch the ends to look like pointed bunny ears. Cut thin lengthwise slits inside each ear. Cover rolls and let rise in a warm place about 30 minutes or until nearly double in size.

Preheat oven to 350°F.

In a small bowl lightly beat remaining egg and 1 tablespoon water. Brush onto rolls. Bake rolls about 15 minutes or until light brown. For icing: Stir together powdered sugar, the 1/4 cup orange marmalade, and 2 tablespoons water to make drizzling consistency. Spoon icing over warm rolls. Let cool slightly before serving.

Makes 12 rolls.

 

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