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Sunday, March 31, 2013

Easter 2013...

I was not sure if I wanted to have a repeat of our our mostly homemade easter this year but my daughter decided for me. She begged for me to make our treats again. Now that I am working part time I was not sure if I could swing it but I had a light week last week since the kids were on spring break so I gave it a shot.

Notice the eggs on the window that the kids made yesterday. How fun is that? Oh and that white stuff on my lawn, yes that is still snow... I do not ever remember having this much snow on Easter EVER!

Our Breakfast Menu:
Fresh fruit... Cantaloupe, Strawberries & Grapes
Colored hard boiled eggs :)
A bit of bacon
Maple Sausage
Hopping Easter Bunny rolls   (It wouldn't be Easter without them)

The home made candy treats...
"Cadbury" eggs

"Reeses" eggs
"Peeps"  I forgot to take a picture before they got loaded into the baskets :)

lots of bunny rolls
Love this floppy eared "twisty" bunny!
I have links to most of the recipes for the candy in my previous Easter thread or click here

These Bunny rolls have been a tradition in my family since before I came along. My Great Aunt Christine Harris (otherwise known as "Auntie") found the recipe in a magazine and added them to the family brunch feast. I did not realize how much I missed them and all the traditions of our family Easter until I began making them for/with my kids.

Here is the recipe for the rolls with a printable version

Easter Bunny Rolls

1 Packet Yeast (or 2 1/4 teaspoons)
1/4 cup water warmed
1 cup Milk Warmed
1/3 cup Sugar
1/2 cup Shortening
1 Teaspoon Salt
5-5 1/2 cups sifted all purpose flour
2 Eggs, beaten
1/4 cup orange juice
2 tablespoons orange zest (grated orange peel)

Soften yeast in warmed water.
Combine milk, sugar, shortening & salt. When lukewarm mix in 2 cups of the flour. Add eggs and mix well. Stir in softened yeast. Add orange juice and zest (peel).
Add flour one cup at a time until dough is just barely sticky and still soft.
Cover and let rest for 10 minutes.
Turn dough out onto a lightly floured surface and knead for 5 - 10 minutes. dough should be soft, smooth and elastic.
Place dough into a lightly greased bowl. Turn dough to cover completely wit a light coating of oil. Cover and let rise for at least 2 hours or until dough is double in size.
Punch dough down and let rest for 10 minutes.

Line a baking sheet with parchment paper.

To shape into bunnies cut a piece of dough a bit smaller than your hand. On a clean un-floured surface roll out into a rope.
for twisty bunnies use one piece of dough proximately 6-8 inches long. form into a "U" shape. grab at the bottom of the "U" and twist 2 times to form bunny and ears. cut a piece of dough the size of a marble roll into a ball and place in the opening at the bottom to form the "bunny tail. Place on parchment paper

For double roll shape bunnies use the same length of dough to form to dough circles. Cut 3 small pieces of dough to form 2 ears and a tail. Make sure to "snug up" the tail and ears to the dough rolls well not just place them "next to" the rolls. Tip... I assemble this type of bunny roll right on my parchment paper.

Make sure to leave 1 1/2 to 2 inches between bunnies.

Cover and let the bunnies "proof"or rise a bit, about 30 minutes. Heat your oven to 375 degrees.

When rolls have puffed up a bit place them in oven and bake for 12 -15 minutes.

For a glossy look you can gently brush the rolls with an egg wash (whisked egg white and 1Tablkespoon of water) just before baking.

After the rolls have cooled store in an air tight container until ready to use. Frost just before serving.

Simple glaze recipe:
1 tablespoon melted butter
1 Tablespoon milk
1-2 cups of powdered sugar

Mix all ingredients to make a thin glaze

"Double roll" Bunny unfrosted

The "LOOT"

                                                                    Happy kids!

Happy Easter everyone!
Count your blessings and hug those you love as often as you can. You never know when life will throw you a curve ball!

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