Recipes and Cooking Orange Easter Bunny Rolls These adorable, bunny-shape rolls are perfect served as Easter rolls! But they work for other springtime celebrations or bunny-themed parties. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on March 9, 2021 Print Rate It Share Share Tweet Pin Email Hands On Time: 30 mins Total Time: 2 hrs 30 mins Servings: 12 Jump to Nutrition Facts Ingredients 3 ½ - 4 cup all-purpose flour 1 package active dry yeast (2 1/4 teaspoons) 1 cup milk ⅓ cup granulated sugar ⅓ cup butter ¾ teaspoon salt 2 eggs, lightly beaten ⅔ cup orange marmalade 1 egg (for egg wash) 1 ½ cup powdered sugar ¼ cup orange marmalade Directions In a large mixing bowl stir together 2 cups of the flour and the yeast. In a medium saucepan heat and stir together milk, granulated sugar, butter, and 3/4 teaspoon kosher salt just until warm (120°F to 130°F) and butter almost melts. Add milk mixture and the two eggs to flour mixture. Stir until combined. Stir in as much of the remaining flour as you can. Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes). Shape the dough into a ball. Place in a lightly greased bowl; turn once. Cover; let rise in a warm place 1 hour or until double. Punch dough down. Turn dough out onto a lightly floured surface. Cover; let rest 10 minutes. Line two baking sheets with parchment paper. On a lightly floured surface roll dough into an 18x12-inch rectangle. Spread the 2/3 cup marmalade over dough, leaving a 4-inch border along one of the long sides. Starting from the filled long side, roll up rectangle.* (Don't pinch dough to seal seam.) Slice into 12 equal pieces. Arrange pieces, spiral sides up, on prepared baking sheets. To shape: Gently uncurl the 4 inches of the roll without marmalade and cut in half lengthwise using kitchen scissors. Bend each strip and pinch the ends to look like pointed bunny ears. Cut thin lengthwise slits inside each ear. Cover rolls and let rise in a warm place about 30 minutes or until nearly double in size. Preheat oven to 350°F. In a small bowl lightly beat remaining egg and 1 tablespoon water. Brush onto rolls. Bake rolls about 15 minutes or until light brown. For icing: Stir together powdered sugar, the 1/4 cup orange marmalade, and 2 tablespoons water to make drizzling consistency. Spoon icing over warm rolls. Let cool slightly before serving. Makes 12 rolls. Adam Albright Tips As you roll up the dough, some marmalade may get pushed to the border. The two rolls from the ends may not shape as nicely as the others. Rate it Print Nutrition Facts (per serving) 333 Calories 7g Fat 62g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 333 % Daily Value * Total Fat 7g 9% Saturated Fat 4g 20% Cholesterol 62mg 21% Sodium 224mg 10% Total Carbohydrate 62g 23% Total Sugars 32g Protein 6g Vitamin C 2.8mg 14% Calcium 46mg 4% Iron 2mg 11% Potassium 108mg 2% Folate, total 94.1mcg Vitamin B-12 0.2mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.