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Bunny Rolls Recipe

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3.9 from 9 reviews

These charming Bunny Rolls are soft, fluffy, and mildly seasoned bread rolls shaped like adorable bunnies, perfect for festive occasions or to delight children at the table. Made from a simple yeast dough, they feature a golden crust topped with coarse sea salt and a buttery finish for added flavor and richness.

Ingredients

For the Dough

  • 3 cups all-purpose flour
  • 2 ½ tsp Instant dry yeast
  • 1 cup warm water
  • 1 tbsp granulated sugar
  • 1 tsp salt
  • ¼ cup vegetable oil
  • 1 egg (for egg wash)

Toppings

  • 1 tbsp coarse sea salt
  • 2 tbsp unsalted butter (melted, for brushing)

Instructions

  1. Mix the Dough: Pour lukewarm water into the bowl of a stand mixer fitted with the dough hook attachment. Add yeast, sugar, salt, vegetable oil, and flour.
  2. Knead the Dough: Knead on low-medium speed for about 4 minutes until a smooth, elastic dough forms. The dough should be thick yet soft and only slightly sticky. When it pulls away from the sides of the bowl, it’s ready.
  3. First Rise: Place the dough in a greased bowl, turning it to coat all sides. Cover tightly with plastic wrap and place in a warm environment until doubled in size, about 1 hour.
  4. Shape the Dough: Punch down the risen dough to release air bubbles. Turn it out onto a lightly floured surface and divide into 6 equal pieces.
  5. Prepare for Baking: Preheat oven to 350°F (180°C). Line a cookie sheet with parchment paper, silicone mat, or lightly grease it.
  6. Form Bunny Shapes: Roll each dough piece into a 14-inch rope. Cut a ½-inch piece from the end and roll it into a small ball for the tail. Fold the rope in half and loosely twist twice to form the bunny’s body. Place on the cookie sheet, pressing the overlapping ear slightly to prevent excessive rising. Attach the dough ball tail to the folded end. Repeat for all 6 buns. Let rise for 5–10 minutes.
  7. Apply Egg Wash and Salt: Brush the tails with beaten egg and sprinkle with coarse sea salt.
  8. Bake: Bake for 23–25 minutes until golden brown on top and cooked through. Remove from oven and immediately brush each warm bunny roll with melted butter for a rich finish.

Notes

  • Ensure water is lukewarm, around 100-110°F, to activate the yeast properly without killing it.
  • Do not over-knead the dough; it should be elastic and only slightly sticky.
  • Let the rolls rise in a warm, draft-free place to achieve the best fluffiness.
  • Customize the toppings by skipping the coarse salt or substituting with seeds for a different texture.
  • Store leftover rolls in an airtight container at room temperature for up to 2 days or freeze for longer storage.

Find it online: https://lauracooks.com/bunny-rolls-recipe/