Ingredients
1 package (1/4 ounce) active dry yeast1/4 cup warm water (110° to 115°)3/4 cup warm milk (110° to 115°)2 tablespoons sugar2 tablespoons shortening1 large egg, beaten2 teaspoons celery seed1 teaspoon salt1 teaspoon rubbed sage1/2 teaspoon ground nutmeg3 to 3-1/2 cups all-purpose flourMelted butter
Preparation
In a small bowl, dissolve yeast in warm water. In a large bowl, combine sugar, shortening, egg, celery seed, salt, sage, nutmeg, yeast mixture and 2 cups flour; beat on medium speed until mixture resembles sand. Add milk, blend 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.
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 baking sheet. 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 baking sheet. Cover with a kitchen towel; let rise until doubled, about 25 minutes.
Preheat oven to 375°. Bake 10-12 minutes or until lightly browned. Brush with melted butter. Serve warm.
