Easter Brunch Inspiration: Bunny Rolls
Easter is around the corner and so are the Easter brunches. Are you planning on hosting one? These Easter Bunny Rolls will not only make the kids happy, adults will love them too. Let your kids show their cooking skills and start baking these cute little bunny buns.
What do you need?
- 1 package (7 grams) active dry yeast
- 1/4 cup warm water
- 3/4 cup warm milk
- 2 tablespoons sugar
- 2 tablespoons shortening
- 1 large egg, beaten
- 2 teaspoons celery seed
- 1 teaspoon salt
- 1 teaspoon rubbed sage
- 1/2 teaspoon ground nutmeg
- 3 to 3-1/2 cups flour
- melted butter
How to make Easter Bunny Rolls
- Dissolve the yeast in warm water in a small bowl.
- Combine the milk, sugar, shortening, egg, celery seed, salt, sage, nutmeg, yeast mixture and 2 cups flour in a large bowl. Beat until smooth. Then stir in enough remaining flour to make the mixture a soft dough. Turn the dough on a floured surface and knead for about 6-8 minutes until it is smooth and elastic.
- Place the dough in a greased bowl, turning once to grease the top too. Cover it with plastic wrap and let rise in a warm place until doubled (for about 1 hour). After an hour, punch the dough down and let it rest for 10 minutes.
- Divide the dough into 24 pieces (or less if you want the pieces to be bigger). For each bunny, roll one piece of dough into a small rope (50 cm). Cut the rope into one piece of 25 cm, one piece of 10 cm and three pieces of 5 cm. Coil the 25 cm piece for its body; and place it on a greased baking sheet. Coil the piece of 10 cm for head; place next to body. Form its ears and tail from the 5 cm pieces. Pinch and seal the pieces together. Repeat this for all the bunnies and place them about 5 cm apart on the baking sheet. Cover with a kitchen towel; let rise until doubled, about 25 minutes.
- Preheat oven to 190 degrees (Celsius). Bake for 10-12 minutes or until lightly browned. Brush with melted butter. Serve warm.
Recipe from Taste of Home.