This past Sunday we all spent the afternoon in the kitchen busy with several different recipes. I wasn’t planning to make dinner rolls, but after I saw the “Bunny Backsides” on Frieda Loves Bread, I knew we had to give them a shot. The kids were definitely game, and having quite the giggles about getting to make (and then eat) “bunny butts.” Now I’m admittedly not a great bread maker. I typically let my bread machine do the work for me, but for these cute little spring treats, I thought I would again try my mom’s dinner roll recipe (to-date I have yet to pull this recipe off correctly).
We began by scalding the milk and then stirring in sugar, salt and shortening. We then set this aside to cool to lukewarm. In the meantime, we sprinkled the yeast into hot water to dissolve and then slightly beat two eggs with a fork. Next we combined the milk, the yeast and the eggs into a large mixing bowl and began to stir in the flour a few cups at a time.
The remaining flour was added until the dough was soft and then we turned it out and kneaded it for 8 minutes. Once springy, the dough was placed in a greased bowl, lightly topped with shortening and covered in a warm place to rise.
Next we turned the dough onto a floured surface, divided it in half and rolled it out to a 1/4″ thickness. For the Peter Cottontails, Mr. N and I rolled little balls for the tails and then long, thin rolls to form the bodies. (At this point I was encouraged, the dough tasted fantastic – just like mom’s!)
While our dinner rolls tasted right, they didn’t have the same consistency or texture as my mom’s. One of these days I’ll get it right. This recipe was passed down from my grandma to my mom, so I’m not giving up! Nevertheless, the kids loved their “bunny butts,” and their laughter and giggles every time they ate one made this effort worthwhile. Happy Earth Day and Happy Easter!
Print this recipe: Basic Dinner Rolls