Yes, these rolls look like bunnies! This vintage recipe is perfect for the kids table! Arrange these adorable bread bunnies in a basket and use as a centerpiece to keep the kids eating!

This recipe is from a 1959 vintage holiday cookbook. Look at that picture! LOL! You gotta love those Mrs Cleaver type moms that went the extra mile to make holidays special! These are really not difficult. Give them a try. You can easily make them ahead and freeze them until the big day.

1 package yeast

1/4 c water, lukewarm

1 c milk, scalded and cooled to lukewarm

1/2 c butter melted in the hot milk

1/2 c sugar

1 tsp salt

5-5 1/2 c flour

2 eggs, room temperature, beaten

1/4 c orange juice, lukewarm

2 Tbs grated orange peel

Dissolve yeast in water.

Blend milk, butter, sugar, and salt. Make sure that the mixture is lukewarm. Stir in 2 cups of the flour.

Add eggs, beat well. Stir in yeast, orange juice, and peel. Add enough of the remaining flour to make a dough. Let rest for 10 minutes.

Knead dough 10 minutes, or until elastic, on a floured surface. Place in a greased bowl, turn to grease top, cover and allow to rise until double. About 2 hours.

Punch down, cover, and allow to rest 10 minutes.

On a lightly floured surface roll dough into a 1/2 inch thick rectangle. Cut dough in strips about 1/2 inch wide and roll between hands to smooth.

You can make these into two kinds of bunnies.

For twist bunnies (the one in the center, looks like it is sitting upright):

For each bunny you will need a 14 inch strip of dough. On a lightly greased cookie sheet lap one end of the strip over the other to form a loop. Now, bring the end that is underneath up over the top end, letting each end extend to the sides to form ears. Pat tips of ears to make a point.

Roll a small ball of dough and put it on the bottom loop for a tail. Let rise until double.

For “Grazing” Bunnies :

For each bunny you will need a 10 inch piece of dough for the body and a 5 inch strip for the head.

On a lightly greased cookie sheet make a loose swirl for the body with the longer strip, and one for the head with the smaller strip. Place the head close to the body. To add the ears pinch off 1 1/2 inch strips of dough and roll to form ears. Place next to the head. Use a little bit of dough to make a small ball for the tail. Allow to double.

The second rise will take from 45-60 minutes. Bake at 375 for 12 -15 minutes. Frost while warm with sugar glaze. Makes 2 1/2 dozen.

Sugar Glaze

To 2 1/2 c confectioners sugar add 1/4 c hot water and 1 tsp butter. Stir until blended.

Use this to brush over warm rolls.

(c)2008 Marye Audet for b5 media Baking Delights http://bakingdelights.com

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This is an amazing thing to serve for breakfast. Your family will feel honored, your guests will be enthralled and you might just get your own PBS cooking show. If you do, please invite me on as a guest chef..I really want my own PBS cooking show tomorrow someday.

I love French pastry. You know, honestly, I took a total of 9 years of French, followed by a year of Latin, and then Czechoslovakian in the military…and I can honestly say that I am fluent in European *Foodie* talk (I can also say numerous military terms related to destroying complete buildings in those languages but I use this skill less) and in *Foodie* Babka is one of my favorite words (and has nothing to do with destroying complete buildings, however a really well done babka could render the enemy powerless from the ecstasy of the experience)

This is a really well done babka. There is not alot of ways that I tweak it..I will admit to drizzling melted dark chocolate interspersed with melted white chocolate over the top…This recipe is from the collection on epicurious and will make two loaves. You would think that you might get at least a taste but probably not. It is always gone before I get to the table. Better double the recipe.

For dough
3/4 cup warm milk (105–115°F)
1/2 cup plus 2 teaspoons sugar
3 teaspoons active dry yeast (from two 1/4-oz packages)
3 1/4 cups all-purpose flour plus additional for dusting
2 whole large eggs
1 large egg yolk
1 teaspoon pure vanilla extract
3/4 teaspoon salt
1 1/4 sticks (10 tablespoons) unsalted butter, cut into pieces and softened

For egg wash
1 large egg yolk
1 tablespoon heavy cream or whole milk

For chocolate filling
5 tablespoons unsalted butter, well softened
2 (3 1/2- to 4-oz) bars fine-quality bittersweet chocolate (no more than 60% cacao if marked), finely chopped
1/4 cup sugar

Make dough:
Stir together warm milk and 2 teaspoons sugar in bowl of mixer. Sprinkle yeast over mixture and let stand until foamy, about 5 minutes. (If yeast doesn’t foam, discard and start over with new yeast.)

Add 1/2 cup flour to yeast mixture and beat at medium speed until combined. Add whole eggs, yolk, vanilla, salt, and remaining 1/2 cup sugar and beat until combined. Reduce speed to low, then mix in remaining 2 3/4 cups flour, about 1/2 cup at a time. Increase speed to medium, then beat in butter, a few pieces at a time, and continue to beat until dough is shiny and forms strands from paddle to bowl, about 4 minutes. (Dough will be very soft and sticky.)

Scrape dough into a lightly oiled bowl and cover bowl with plastic wrap. Let dough rise in a draft-free place at warm room temperature until doubled in bulk, 1 1/2 to 2 hours.

Assemble babkas with filling:
Line each loaf pan with 2 pieces of parchment paper (1 lengthwise and 1 crosswise).

Punch down dough with a lightly oiled rubber spatula, then halve dough. Roll out 1 piece of dough on a well-floured surface with a lightly floured rolling pin into an 18- by 10-inch rectangle and arrange with a long side nearest you.

Beat together yolk and cream. Spread 2 1/2 tablespoons softened butter on dough, leaving a 1/2-inch border all around. Brush some of egg wash on long border nearest you.

Sprinkle half of chocolate evenly over buttered dough, then sprinkle with half of sugar (2 tablespoons). Starting with long side farthest from you, roll dough into a snug log, pinching firmly along egg-washed seam to seal. Bring ends of log together to form a ring, pinching to seal. Twist entire ring twice to form a double figure 8 and fit into one of lined loaf pans.

Make another babka with remaining dough, some of egg wash, and remaining butter and chocolate in same manner. Chill remaining egg wash, covered, to use later. Loosely cover pans with buttered plastic wrap (buttered side down) and let babkas rise in a draft-free place at warm room temperature until dough reaches top of pans, 1 to 2 hours. (Alternatively, let dough rise in pans in refrigerator 8 to 12 hours; bring to room temperature, 3 to 4 hours, before baking.)

Put oven rack in middle position and preheat oven to 350°F.

Brush tops of dough with remaining egg wash. Bake until tops are deep golden brown and bottoms sound hollow when tapped (when loaves are removed from pans), about 40 minutes. Transfer loaves to a rack and cool to room temperature.

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