Easter Bunny Rolls

• 1 package (1/4 ounce) active dry yeast
• 1/4 cup warm water (110u0b0 to 115u0b0)
• 3/4 cup warm milk (110u0b0 to 115u0b0)
• 2 tablespoons sugar
• 2 tablespoons shortening
• 1 large egg, beaten
• 2 teaspoons celery seed
• 1 teaspoon salt
• 1 teaspoon rubbed sage
• 1/2 teaspoon ground nutmeg
• 3 to 3-1/2 cups all-purpose flour
• Melted butter

1. In a small bowl, dissolve yeast in warm water. In a large bowl, combine milk, sugar, shortening, egg, celery seed, salt, sage, nutmeg, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough. Turn dough onto a floured surface; knead until smooth and elastic; about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour. Punch dough down; let rest 10 minutes.
2. Divide dough into 24 pieces. For each bunny, roll one piece of dough into a 20-in. rope. Cut rope into one 10-in. piece, one 5-in. piece, two 2-in. pieces and one 1-in. piece. Coil 10-in. piece for body; place on a greased
3. . Coil 5-in. piece for head; place next to body. Form ears from the 2-in. pieces and tail from the 1-in. piece; add to bunny. Pinch and seal pieces together. Repeat, placing bunnies 2 in. apart on the
4. . Cover with a kitchen towel; let rise until doubled, about 25 minutes.
5. Preheat oven to 375u0b0. Bake 10-12 minutes or until lightly browned. Brush with melted butter. Serve warm.

active dry yeast, warm water, warm milk, sugar, shortening, egg, celery, salt, sage, ground nutmeg, flour, butter

Taken from www.tasteofhome.com/recipes/easter-bunny-rolls/ (may not work)