Easter 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 or margarine

In a mixing bowl, dissolve yeast in water. Add milk, sugar, shortening, egg, celery seed, sage, salt, nutmeg and 3 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 1-1/2 hours. Punch dough down; let rest 10 minutes.

Divide dough into 24 pieces. For each bunny, roll one piece of dough into an 18-in. rope. Cut rope into one 10-in. piece, one 5-in. piece and three 1-in. pieces. Coil 10-in. piece for body; place on a greased baking sheet. Coil 10-in. piece for body; place on a greased baking sheet. Coil 5-in. piece for head; place next to body.

Form ears form two 2-in. pieces; place next to head. Form tail from third 1-in. piece; place next to body. Pinch and seal pieces together. Repeat, placing bunnies 2 in. apart on the baking sheet. Cover and let rise until doubled, about 45 minutes. Bake at 375 degrees for 10-12 minutes or until lightly browned. Cool on wire racks. Makes 2 dozen.