earlier this week and wants to help me make this Rhodes Rolls Veggie Rabbit for Easter, so we'll do just that!
My Mother often served veggie baskets. Her comment is, the bunny will be easy, it's all the time to prep the veggies. I think that's because her veggies were an art form unto themselves.
Veggie Rabbit
Ingredients:
2 Loaves Rhodes™ Bread Dough, thawed but still cold
sliced almonds
2 large raisins
1 egg, beaten
Cut one loaf of bread into 1/4 and 3/4 portions. Shape 3/4 portion into egg shape for body and place on a large sprayed baking sheet. Shape 1/4 portion into pear shape and place above body for head. Clip side whiskers with scissors. Cut second loaf in half. Cut one half in half again for ears and roll into two 16-inch ropes. Fold together and place on top of head. With remaining half of loaf, divide dough in half. Take one half and cut into two pieces. Shape into 2 large thumper feet and place under bunny. Clip toes. Divide last piece of dough into 1/3 and 2/3 portions. Divide 2/3 portion into two hands and place on side of body and clip fingers. Divide remaining 1/3 dough into two large balls and one small ball. Place two large balls on face for cheeks and one small ball for nose. Place 2 raisins on face for eyes and 2 almonds for teeth. Brush everything with beaten egg, even the teeth. Cover with sprayed plastic wrap. Let rise 15-30 minutes. Remove wrap and bake at 350°F 30 minutes or until browned. Let cool. Hollow out tummy and fill with your favorite dip.
1 comment:
wow that is really cool! Thanks for the recipie, now we can do it. Maybe it will be a spring bunny not a easter one though!
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