Bunny Rolls

    1 package (1/4 ounce) active dry yeast

    1/4 cup warm water (110° to 115°)

    3/4 cup warm milk (110° to 115°)

    2 tablespoons sugar

    2 tablespoons shortening

    1 egg, beaten

    2 teaspoons celery seed

    1 teaspoon rubbed sage

    1 teaspoon salt

    1/2 teaspoon ground nutmeg

    3 to 3-1/2 cups all-purpose flour

    Melted butter

    In a bowl, dissolve yeast in water. Add milk, sugar, shortening, egg, celery seed, sage, salt, nutmeg and 2 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface and 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. Punch dough down; let rest 10 minutes.

    Divide dough into 24 pieces. For each bunny, roll one piece of dough into a 20-in. rope. Cut rope into one 10-in. piece, one 5-in. piece, two 2-in. pieces and one 1-in. piece. Coil 10-in. piece for body; place on a greased baking sheet. Coil 5-in. piece for head; place next to body. Form ears from the 2-in. pieces and tail from the 1-in. piece; add to bunny. Pinch and seal pieces together. Repeat, placing bunnies 2 in. apart on the baking sheet. Cover and let rise until doubled, about 25 minutes.

    Bake at 375° for 10-12 minutes or until lightly browned. Brush with melted butter. Cool on wire racks