1 pkg. dry yeast
1/4 c. water
1 c. scalded milk
1/3 c. sugar
1/2 c. shortening
1 tsp. salt
5 - 5 1/2 c. flour
2 beaten eggs
1/4 c. orange juice
2 tbsp. grated orange peel
Sugar Glaze

Soften yeast in water. Blend milk, sugar, shortening and salt. Cool to lukewarm; stir in 2 cups flour, beat well. Add eggs, mix well. Stir in yeast, orange juice and peel. Add enough flour to make a soft dough. Let rest 10 minutes.

Knead dough until smooth and elastic, place in a warm place until double. Punch down and let rest 10 minutes. Shape into bunnies (directions to follow). Let rise in a warm place until double. Bake at 375 degrees 12-15 minutes until brown. Frost while warm with glaze.

To make twist bunnies: Roll out a 14 inch pencil thin strip of dough with your hands. Fold in half and twist twice, place on greased cookie sheet and spread "ears" on top. Roll a very small piece of dough into a ball and place on bottom round part of bunny for tail.

To make curlicue bunnies: Roll out a 10 inch and a 5 inch long pencil thin strip with your hands. Coil the 10 inch strip for the body and place on the greased cookie sheet. Coil the 5 inch strip and place next to the other coil for the head. Roll out a 3 inch pencil thin strip of dough with your hands, cut in half. Place the cut end of each piece under the bunny's head, spread to form ears. Roll a very small piece of dough into a ball and place next to the body for a tail.

SUGAR GLAZE:

To 2 cups of confectioners' sugar, add:

1/4 c. hot water
1 tsp. butter

Mix well.

Add:

1 tsp. vanilla and orange extract, if desired

Makes about 2 dozen rolls.