Easter Egg Rolls

• 1/4 recipe refrigerator dough

• Butter or margarine, softened

• 1 cup confectioners' sugar

• 1 Tbsp. water or milk

• 1/2 tsp. vanilla

• 2 to 3 drops food color

• Candies

Shape bits of the dough into 1-inch balls, tucking edges under so they resemble mushroom caps. Place in lightly greased round layer pan, 9" x 1-1/2". Brush with butter.

Cover dough and let rise in warm place until double, about 1-1/2 hours.

Heat oven to 400°. Bake until rolls are light brown, about 20 minutes and cool on rack - don't separate.

Mix sugar, water and vanilla until smooth. Stir in food color to make a tinted icing. Use disposable decorating bags to decorate each roll as an Easter egg and use candies to make names, borders, flowers and leaves.

Makes 3 dozen rolls.