Bunny Buns

For the bread: Dissolve yeast in hot tap water. Set aside. In a large bowl combine flour, sugar and salt. Cut in butter. Add yolks, milk, vanilla and yeast mixture. Stir until well combined. Cover with plastic wrap and place in the refrigerator overnight (or at least 4 hours).

To form the bunnies: Divide dough into thirds or fourths. Especially if you are serving them as dinner rolls, you may prefer dividing by fourths which will make a smaller roll. Roll one portion into a circle about 3/4 inch thick and 6-9 inches in diameter.

Cut each circle into pie-shapped sixths. Pick your 2 largest wedges and cut them in half. You now have 4 large wedges (bunny bodies) and 4 small wedges (bunny heads and ears). Begin with a large wedge. Cut off the tip of the wedge and roll into a ball for the tail. Tuck the corners of the wide end under and form into a rounded back. Firmly attach tail to rounded end. To make the bunny head and ears, choose a small wedge and cut, beginning at the tip about 2/3 of the way down. Tuck the corners of the wide sides to make a rounded head. Place on top of the body with the head on top of the narrow end and ears draped over the body towards the tail. Place on baking sheet. Repeat with remaining wedges and then with remaining portions.

Cover with a clean towel and allow to rise for about an hour until slightly risen. Bake at 375ºF for 12-15 minutes or until lightly browned. If desired, glaze while warm.

For the glaze: Mix together powdered sugar, melted butter, vanilla and hot tap water thoroughly. Add additional water to give a glaze a fairly thin consistency. Place bunnies on a rack over a plate or rimmed cookie sheet. Drizzle glaze, allowing excess to drain onto plate or cookie sheet. You will probably need to scrape up and re-use drained glaze.

Make 12-18 bunnies.

Recipe sources: General directions for shaping buns was found in an old Better Homes and Garden magazine. Pastry recipe adapted from Buhler Centennial Cookbook (Scandinavian Cinnamon Rolls contributed by June Zielke).