Rabbit Rolls - Intermediate - Diabetic Friendly
From spinach1948 15 years ago
- 130 minutes to make
- Serves 18
Rabbit Rolls for your Easter, Breakfast, Brunch, Lunch or Dinner. These cute rolls will be a hit young and old. Modified form the recipe posted in the Taste of Home and used their photo for front but the Step photo's are mine.
Ingredients
- Ingredients: shopping list
- 4 to 4 ½ cups all-purpose flour, divided ( Diabetics use whole wheat flour ) shopping list
- ½ cup sugar shopping list
- 2 packages ( 1/4-oz each ) active dry yeast shopping list
- 1 ½ tsp. salt shopping list
- 1 cup plus ½ teaspoon water, divided shopping list
- 6 Tbs. margarine, cubed shopping list
- 1 egg, separated shopping list
- 1 egg shopping list
- sesame seeds, If desired shopping list
How to make it
- Preheat oven to 375F.
- In a large bowl, combine 1 cup flour, sugar, yeast and salt. In a saucepan, heat 1 cup water and margarine to Temp. ( 120F. To 130F. ). Add to dry ingredients; beat for 2 minutes. Cover and refrigerate egg white. Add egg yolk, egg and 1 cup flour to yeast mixture; beat until smooth. Stir in enough remaining flour to form a firm dough.
- Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
- Turn dough onto a lightly floured surface; divide into 20 pieces. Shape 18 pieces into 10-inch-long ropes. Fold in half; twist top half twice to form ears. Place 2-inches apart on greased baking sheets. Shape remaining dough into 18 balls. Place one on the loop end of each to form tail; press into dough. Cover and let rise until doubled, about 30 minutes.
- Whisk the reserved egg white with remaining water; brush over rolls. Sprinkle with seeds if desired. Bake at 375F. For 12 to 15 minutes or until golden brown. Cool on wire racks. Yield: 1 ½ dozen.
- Nutritional Values Per Serving; 1 serving ( 1 roll ) Calories: 166, Fat: 5g, Cholesterol: 34mg, Sodium: 243mg, Carbohydrate: 27g, Fiber: 1g, Protein: 4g.
- NOTE: This is a Diabetic Friendly recipe if using Whole Wheat Flour.
- Note: I have Modified the original recipe for Diabetics.
Rabbit rolls pointed ears
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