Orange Bunny Rolls

This recipe is very similar to one I loved originally from an old issue of the Children’s Friend. Makes about. 12
Ingredients:
2 packages (1/4 ounce each) active dry yeast
1/4 cup warm water (110° to 115°)
1 cup warm milk (110° to 115°)
1/2 cup butter or margarine
2 eggs
1/3 cup Sugar
1/4 cup orange juice
2 tablespoons grated orange peel
1 teaspoon salt
5 to 5-1/2 cups all-purpose flour

GLAZE:
2 cups Powdered Sugar
1/4 cup water
1 tablespoon orange marmalade
1/2 teaspoon butter, softened

Directions:
In a large bowl, dissolve yeast in warm water. Add the milk, shortening, eggs, sugar, orange juice, orange peel, salt and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover; let rise in a warm place until doubled; about 1 hour.
Punch dough down; turn on a lightly floured surface. Divide into 13 pieces. Shape 12 pieces into 12-in. ropes. Fold each in half; twist top half of the open and twice to form ears. Place 2 in. apart on greased baking sheets. Shape remaining dough into 12 balls. Place one on the loop end of each roll to form a tail; press into dough. cover and let rise until doubled, about 30 minutes.
Bake at 375° for 12-15 minutes or until golden brown. Cool on wire racks. In a small bowl, combine the glaze ingredients; beat until blended. Spread over rolls. Yield: 1 dozen.