Bunny Buns

Bunny Buns
1 Tbs. active dry yeast
1/4 cup warm water 
1 cup milk
1/3 cup sugar
1/2 cup oil
1 tsp. salt
2 eggs, beaten
1/4 cup orange juice
2 Tbs. grated orange peel
5-1/2 cups flourIce cream sprinkles (optional for making faces)
2 cups powdered sugar
2 Tbs. hot water
2 Tbs. orange juice
1 tsp. butter
In a medium sized bowl, combine the yeast and the warm water. Set aside. In another bowl, heat milk in microwave so it is hot, but not boiling. Blend hot milk with sugar, oil, and salt. Add eggs, yeast with water, orange juice, and orange peel. Add flour a few cups at a time to make a soft dough. Knead for 5-10 minutes. Place dough in a lightly greased bowl, turning once to grease surface. Cover and allow the dough to rise for 1-2 hours, or until double in size. Punch dough down and let stand for 10 minutes. 
On a lightly floured surface, roll dough into a long rectangle 1/2-inch thick. Cut dough into strips 1/2-inch wide and 14-inches long. 
Roll the dough to make rounded snake shapes. Reserve 1-2 of the strips to cut into pieces about 1/2-inch long and roll into small balls (for the tails). 
Place one long piece of dough on a greased cookie sheet. Place one end of the strip over the other to make a loop; bring the end that is underneath up and cross it over the other end. Place a ball of dough on top of the bottom loop (to be the tail). To make faces, make an egg wash with one egg white and one tablespoon of warm water. Brush over the tops of the bunnies. Using a combination of sprinkles, raisins, chocolate chips, etc, make a little face at the base of the "ears". 
Cover bunnies and allow to rise in a warm place for 45-60 minutes, until nearly double in size. Bake at 375 degrees for 12-15 minutes. 
For the glaze, stir powdered sugar, water, orange juice, and butter together. Frost bunnies with the glaze while still warm. Makes about 20 bunny buns.