Easter Dinner Rolls

Ingredients and directions:

After preparing your favorite yeasted bread dough (store bought frozen bread dough works nicely as well), and letting it rise once, divide and pat it into two 8-inch circles, 1-inch thick.

Cut the circle into 6 equal wedges. Snip a bit off of 4 wedges, rolling it into a ball to make the bunny tails.

Roll the 4 snipped wedges into a flattened oval and place each on a baking sheet.

Press the tails into the ends of each oval.

For the head and ears, cut the 2 remaining wedges in half and form into 4 teardrop shapes.

Snip the wedges from the pointed end to an inch from the rounded end. Lay each teardrop shape on an oval close to the end opposite the tails - twist the ears slightly so the cut side is up.

Repeat with any remaining dough, cover and let bunnies rise until almost doubled, about 30 minutes.

Brush bunnies with a well-beaten egg, and sprinkle with coarse salt, chopped herbs or finely grated Parmesan cheese.

Bake at 350° until golden, 15 to 20 minutes.

Source: Tulsa People Magazine's food editor...Judy Allen