EASTER BUNNY ROLLS

These rolls are perfect to make with the whole family.

Twist and roll these into perfect little bunnies for your next Easter brunch!

SERVINGS

36

PREP TIME

15 MINUTES+ 6 to 8 hours of refrigeration

COOK TIME

10 MINUTES

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Ingredients:


  • 6-1/2 to 7 cups all-purpose flour
  • 2 packages RED STAR Active Dry Yeast or QUICK RISE yeast
  • ½ cup sugar
  • 2 tsp salt
  • 2 cups water
  • 1/3 cup butter or margarine
  • 2 eggs room temperature (especially important or it will affect the yeast from activating)
  • 1 egg slightly beaten


DIRECTIONS:


  1. Preheat the oven to 400 degrees F
  2. In large bowl, combine 2 ½ cups of the flour, yeast, sugar and salt: mix well.
  3. Heat 2 cups water and butter until very warm (120 – 130 degrees); butter dies not need to melt.
  4. Add to flour mixture. Add two eggs. Blend at low speed until moistened and then beat 3 minutes at medium speed. If you are doing this by hand, gradually stir in enough remaining flour to make a soft dough. Kneed on floured surface until smooth and elastic, about 5 minutes.
  5. Place in greased bowl, turning to grease top. For QUICK RISE yeast, allow to set 5-10 minutes before placing in the refrigerator. Cover. Refrigerate 6-12 hours.
  6. While dough is chilling, punch down as needed.
  7. Divide into 4 parts. Shape one part at a time. Refrigerate remaining dough until ready to use. Place 2"-3" apart on greased cookie sheets. Combine egg and water. Gently brush rolls. Cover: let rise at room temperature until almost doubled (approx. 10 min).
  8. Bake at 400 degrees for 8-10 minutes until golden brown. Serve warm or cold.


*See photo below:

Bunnies – Side View: Divide each part into 9 balls

Bunnies – Side View: Divide each part into 9 balls. Roll each ball into an 18" roll. Cut 10" for body. 5" for head. 1" for tail and ears. Swirl rolls for head and body and place together on cookie sheet. Form ears and tail and attach to bunny.

Bunnies – Back View: Divide each part into 9 balls. Roll each ball into 14" roll. Lap one end of roll over other to form a loop. Bring end that's underneath up over top end, letting ends extend to each side for ears. Shape into ears. Dough may also be formed into traditional forms, i.e. knots, cloverleaf, swirls. 

Nutritious Variation: Substitute ½ of flour with whole wheat flour.


Did you try this recipe? Continue the conversation below. Drop us a comment and let us know! At FIT2AT we truly care.



As always, stay well.

Diane & Stevie


Recipe added: 2/1/2021


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