Bun Bunny Bake

1 package active dry yeast
1 1/2 cups warm water (105 to 115°)
1 cup luke warm mashed potatoes
2/3 cup sugar
1 1/2 teaspoons salt
2/3 cup shortening
2 eggs
7 to 7 1/2 cups all-purpose flour
2 tablespoons butter or margarine, melted
10 uncooked eggs in shells
1 egg yolk
1 tablespoon water

Dissolve yeast in warm water. Stir in potatoes, sugar, salt, shortening, 2 eggs and 4 cups of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover bowl tightly; refrigerate at least 8 hours but no longer than 5 days.

Punch down dough; divide into 10 parts. Your guests can shape bunnies. They should use 1/3 of the dough for the body, 1/3 for the head and arms, and the remaining 1/3 for the ears and tail, placing bunnies 4 inches apart on greased baking sheets (2 bunnies on each). Let rise 1 1/2 hours.

Heat oven to 350°. After bunnies have risen, guests can brush them with butter and insert an egg under each bunny’s arm. Beat egg yolk and water and brush over bunnies. Your guests can finish bunnies with faces made of raisins. Bake until brown, about 25 minutes. 10 BUNNIES.

Have ready: Refrigerated dough; knives or scissors; 5 baking sheets; games to play while bunnies rise and bake.

©1975 by General Mills, Inc. All rights reserved. Printed in U.S.A.

4 thoughts on “Bun Bunny Bake

  1. Pingback: Vintage Easter recipes: Taste-testing three unholy treats | Fusion

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