Instructions

1. In a small bowldissolve the yeast in warm water (about 115°F). Let it sit until foamy.
2. Heat the milk and Crisco together until the mixture reaches 105–115°F. Combine with the activated yeast.
3. Add sugarsaltand 3 cups of flour. Mix until the dough becomes spongy and sticky.
4. Cover and let rise for 45 minutesor until doubled and bubbly.
5. Gradually add more flour and knead until smoothelasticand slightly soft.
6. Transfer to a greased bowlcoverand let rise 1–1.5 hoursor until doubled.
7. Divide dough into 1.5‑ounce portions. Pinch off a small piece for the tail.
8. Roll the remaining dough into a 12–14 inch ropefold in halftwist three timesand separate the ends to form ears.
9. Attach the small dough ball to form the tail and place on a greased baking sheet.
10. Let shaped bunnies rise until doubled.
11. Preheat oven to 350°F. Brush with beaten egg white and bake 12–15 minutesuntil golden.
12. Brush with melted butter and serve warm.