Orange Bunny Rolls {Kids Can Cook Toosday}

If you have around 45 minutes to spend in the kitchen, Orange Bunny Rolls {Kids Can Cook Toosday} might be a super lacto ovo vegetarian recipe to try. One serving contains 450 calories, 8g of protein, and 12g of fat. This recipe serves 10. For 56 cents per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. 128736 people were impressed by this recipe. If you have active yeast, lime peel, ground cardamom, and a few other ingredients on hand, you can make it. It works well as a bread. It is brought to you by Budget Gourmet Mom. With a spoonacular score of 53%, this dish is solid. Try Apple Cinnamon Pretzels {Kids Can Cook Toosday}, Cake Mix Pumpkin Cookies {Kids Can Cook Toosday}, and Low Fat Gingerbread Men Cookies {Kids Can Cook Toosday} for similar recipes.

Servings: 10

 

Ingredients:

1 package active dry yeast

1/2 cup butter, margarine, or shortening

2 eggs

4 cups all-purpose flour

3/4 tsp ground cardamom or allspice

1 tsp finely shredded lime peel

1 1/4 cups milk

2 - 3 tblsp milk

1/4 cup orange juice or 2 tblsp lime juice and 2 tblsp water

2 - 3 tblsp orange juice

1 tsp finely shredded orange peel

2 tblsp finely shredded orange peel or 1 tblsp finely shredded lime peel

1/2 tsp salt

1/3 cup sugar

1 1/2 cups sifted powder sugar

Equipment:

mixing bowl

sauce pan

hand mixer

wooden spoon

bowl

baking sheet

oven

Cooking instruction summary:

In a large mixing bowl combine 2 cups of the flour, the yeast, and cardamom. Set aside.In a medium saucepan heat and stir milk, the butter, the 1/3 cup sugar, and salt just until warm (120 degree F to 130 degree F) and butter almost melts.Add milk mixture to dry mixture along with eggs. Beat with an electric mixer on low to medium speed 30 seconds, scraping bowl. Beat on high speed 3 minutes. Using a wooden spoon, stir in orange or lime peel, orange or lime juice, and as much of remaining flour as you can.Turn dough onto a floured surface. Knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place dough in a lightly greased bowl; turn once. Cover; let rise in a warm place until double in size (about 1 hour).Punch dough down. Turn onto a lightly floured surface. Divide in half. Cover and let rest 10 minutes.Lightly grease two cookie sheets. (Large bunnies will go on one sheet, the small bunnies will go on the other.) For large bunnies, roll one portion of dough into a 14x10-inch rectangle. Cut rectangle in half crosswise. Divide one portion of this dough in half and roll each half into a rope about 16 inches long. On one of the lightly greased cookie sheets, overlap one end of strip over the other to form a loop; bring the end that's underneath up over the top end, letting one end extend on each side to make ears. Pat tips of ears to shape in point. Make a second large bunny with remaining rope.Cut remaining half of rectangle into 6 strips, 10 inches long. Roll 5 strips of the dough into ropes about 12 inches long. Shape 5 small bunnies as above on the second baking sheet.With remaining strip of dough, shape 2 large balls and 5 small balls of dough for the tails. Moisten ball and place atop dough at bottom of loop. Press tails onto dough.Repeat with remaining dough making 2 more large bunnies and 5 more small bunnies. After shaping, cover and let rise until nearly double (30 to 45 minutes). Meanwhile, preheat oven to 375 degree F. Bake small bunnies 11 to 12 minutes or until golden brown. Bake large bunnies for 13 to 15 minutes or until golden brown. Remove from cookie sheets; cool on wire racks. Frost while warm with Orange or Lime Icing, if desired. Makes 4 large bunnies and 10 small bunnies.In a small bowl combine 1-1/2 cups sifted powdered sugar and 1 teaspoon finely shredded orange or lime peel. For Orange Icing, stir in enough orange juice (2 to 3 tablespoons) to make of drizzling consistency. For Lime Icing, stir in enough milk (2 to 3 tablespoons) to make of drizzling consistency.

 

Step by step:


1. In a large mixing bowl combine 2 cups of the flour, the yeast, and cardamom. Set aside.In a medium saucepan heat and stir milk, the butter, the 1/3 cup sugar, and salt just until warm (120 degree F to 130 degree F) and butter almost melts.

2. Add milk mixture to dry mixture along with eggs. Beat with an electric mixer on low to medium speed 30 seconds, scraping bowl. Beat on high speed 3 minutes. Using a wooden spoon, stir in orange or lime peel, orange or lime juice, and as much of remaining flour as you can.Turn dough onto a floured surface. Knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball.

3. Place dough in a lightly greased bowl; turn once. Cover; let rise in a warm place until double in size (about 1 hour).Punch dough down. Turn onto a lightly floured surface. Divide in half. Cover and let rest 10 minutes.Lightly grease two cookie sheets. (Large bunnies will go on one sheet, the small bunnies will go on the other.) For large bunnies, roll one portion of dough into a 14x10-inch rectangle.

4. Cut rectangle in half crosswise. Divide one portion of this dough in half and roll each half into a rope about 16 inches long. On one of the lightly greased cookie sheets, overlap one end of strip over the other to form a loop; bring the end that's underneath up over the top end, letting one end extend on each side to make ears. Pat tips of ears to shape in point. Make a second large bunny with remaining rope.

5. Cut remaining half of rectangle into 6 strips, 10 inches long.

6. Roll 5 strips of the dough into ropes about 12 inches long. Shape 5 small bunnies as above on the second baking sheet.With remaining strip of dough, shape 2 large balls and 5 small balls of dough for the tails. Moisten ball and place atop dough at bottom of loop. Press tails onto dough.Repeat with remaining dough making 2 more large bunnies and 5 more small bunnies. After shaping, cover and let rise until nearly double (30 to 45 minutes). Meanwhile, preheat oven to 375 degree F.

7. Bake small bunnies 11 to 12 minutes or until golden brown.

8. Bake large bunnies for 13 to 15 minutes or until golden brown.

9. Remove from cookie sheets; cool on wire racks. Frost while warm with Orange or Lime Icing, if desired. Makes 4 large bunnies and 10 small bunnies.In a small bowl combine 1-1/2 cups sifted powdered sugar and 1 teaspoon finely shredded orange or lime peel. For Orange Icing, stir in enough orange juice (2 to 3 tablespoons) to make of drizzling consistency. For Lime Icing, stir in enough milk (2 to 3 tablespoons) to make of drizzling consistency.


Nutrition Information:

Quickview
450k Calories
7g Protein
11g Total Fat
79g Carbs
4% Health Score
Limit These
Calories
450k
23%

Fat
11g
18%

  Saturated Fat
6g
42%

Carbohydrates
79g
26%

  Sugar
39g
44%

Cholesterol
60mg
20%

Sodium
225mg
10%

Get Enough Of These
Protein
7g
16%

Vitamin B1
0.51mg
34%

Selenium
21µg
30%

Folate
120µg
30%

Vitamin B2
0.39mg
23%

Manganese
0.39mg
20%

Vitamin B3
3mg
17%

Vitamin C
12mg
15%

Iron
2mg
14%

Phosphorus
108mg
11%

Vitamin A
428IU
9%

Fiber
1g
8%

Vitamin B5
0.62mg
6%

Calcium
57mg
6%

Copper
0.1mg
5%

Vitamin D
0.75µg
5%

Magnesium
18mg
5%

Potassium
160mg
5%

Zinc
0.67mg
4%

Vitamin B12
0.24µg
4%

Vitamin B6
0.07mg
4%

Vitamin E
0.42mg
3%

Vitamin K
1µg
1%

covered percent of daily need
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