• If using active dry yeast, proof it in ¼ cup of warm water and 1 teaspoon of the sugar for 5 to 10 minutes, or until it's foamy and active. If using instant yeast, skip this step and add it with the flour. Meanwhile, blend warmed milk, sugar, melted butter, and salt and let cool until lukewarm. Cool till lukewarm.
• Add 2 cups of flour to a large bowl or the bowl of a stand mixer and stir in the milk mixture. Add the eggs and mix well before stirring in the yeast mixture, along with orange juice, zest, and remaining flour to make a soft dough. Let rest for 10 minutes.
• Knead dough in the a stand mixer with the dough hook or by hand for 5 to 10 minutes on a lightly floured surface till smooth and elastic. Place in a lightly greased bowl, turning once to coat the surface. Cover; let rise in warm place till double (about 1.5- 2 hours). Deflate the dough, cover and let it rest for 10 minutes.

Shaping the Bunny Rolls

• Roll the dough into a rectangle about ½ inch thick on a lightly floured surface. Cut the dough into strips about ½ inch wide and roll between your hands to smooth and form a rope. Shape the bunnies into curlicues or twists as directed below.
• Twist bunnies: For each, cut a 14-inch strip of dough with a knife or pizza cutter. Then, cut a small piece of dough from the stip. Roll the small piece into a ball. On a parchment-lined baking sheet, lap one end of the long dough strip over the other to form a loop; then, bring the end underneath up and over the top end, letting one extend to each side for the ears. Shape the ends into points for the bunny ears. Insert the ball of dough into the loop to form its tail. Cover and let rise until almost double (about 40-60 minutes).
• Curlicue bunnies: For each cut, a 10-inch strip of dough that will be used for the body and a 5-inch dough strip for the head. Loosely roll each strip (like a cinnamon roll) and place on a parchment-lined baking sheet. Place the smaller swirl (the head) close to the larger swirl (the body). As they rise, the two swirls will grow together. For ears, pinch off 1½-inchs of dough and shape into 2 smooth ear shapes with pointed ends, and place each ear next to the head. Then, pinch another small piece of dough and roll it into a ball for the tail. Cover and let the dough rise until it almost doubles (about 40-60 minutes).
• While the rolls are rising, preheat the oven to 375℉. For a shinny crust, make an egg wash by whisking 1 egg (or egg white for a lighter finish) with 1 teaspoon of water. Brush the risen rolls with the egg wash and bake for 12 to 15 minutes.