Leftovers slice easily to make sandwiches with the leftover ham from Easter dinner. Store them in an airtight bag.
16 Bunnies
1 1/2 cups warm water
1/4 cup powdered milk
3 tablespoons sugar
3 tablespoons butter
1 1/2 teaspoons salt
1 egg
4 cups flour
1 tablespoon yeast
Glaze
1 egg
2 tablespoons milk
- Place the ingredients for the dough into the pan of an automatic bread machine in the order given.
- Turn the bread machine to the dough setting and start.
- Check the dough after 5 minutes to make sure the ingredients have formed a soft ball. If the ball is too soft, add a little more flour; if the ball is too stiff, add more water and start the cycle over.
- When the cycle is finished, transfer the dough to a lightly floured pastry cloth or lightly floured surface.
- Roll or pat the dough out to a 12 x 12" square.
- With a pizza cutter, cut the dough in half horizontally, then vertically into 8 strips.
- Cut a 1/2" piece off each strip.
- Stretch each strip, bring the ends together, and twist once.
- Lay each twist on a parchment-lined or greased baking sheet; pinch the ends to resemble ears.
- Roll the 1/2" pieces into balls.
- Spread each bunny with the glaze mixture, and place the balls at the fold to resemble tails; brush again with the glaze.
- Cover the bunnies loosely with a towel; let the bunnies rise till double.
- While they're rising, preheat the oven to 350°.
- Bake 15-20 minutes or until lightly browned; serve hot with lots of real butter
Glaze: Beat the egg and milk until smooth.
Amount Per Serving
Calories 157 Calories from Fat 29
Percent Total Calories From: Fat 18% Protein 12% Carb. 70%
Nutrient Amount per
Total Fat 3 g
Saturated Fat 2 g
Cholesterol 33 mg
Sodium 260 mg
Total Carbohydrate 27 g
Dietary Fiber 0 g
Sugars 2 g
Protein 5 g
Vitamin A 3% Vitamin C 0% Calcium 0% Iron 3%
