Easter Bunny Bread Rolls
Easter time with kids can be so much fun. These lovely Easter bunny bread rolls are a great activity for the whole family and your kids can get creative to make the cutest Easter bunnies. The dough is easy to handle, which makes it perfect for the kids. They are such versatile rolls that you can use for breakfast, lunch or dinner. Scrape out the last bit of soup, have them with jam or just on their own. The taste is wonderfully sweet and the texture is super fluffy.
Recipe Tester Feedback: "I had so much fun making this recipe. It's something different but the end result is so tasty and the kids love that they are bunnies. It makes a great morning or afternoon tea." - Summah
Contains: Gluten / Dairy / Egg
Preparation Time 2 hours
Cooking Time 10-15 minutes
Cannot be frozen
- milk - 220g
- yeast - 5g, dry active
- caster sugar - 80g
- butter - 80g
- eggs - 2
- plain flour - 500g, plus extra for dusting
- salt - 1/2 tsp
- raisins - 10g, or chocolate chips
- If you need to make your own caster sugar, add sugar (80g) to the bowl now and grind Speed 9 / 3 seconds.
- Pour milk (220g), yeast (5g) and caster sugar (80g) into the bowl. Program 2 minutes / 37C / Speed 2.
- Add butter (80g) in small cubes, egg (1 only), plain flour (500g) and salt (1/2 tsp). Program 2 minutes / Closed Lid / Kneading Function.
- Remove from mixing bowl and place in a large bowl, dusted with flour. Cover with clingfilm and a tea towel. Leave to rise until doubled in size for 1.5 hours.
- Tip the dough onto a lightly floured surface.
- For the rolled Easter bunny shapes take 1 Tbsp of the dough and roll into a string, 10cm long. Roll up from left to right but leave a little piece at the end. This makes the feet. Place on the baking tray. See the gallery images for a visual guide to this process.
- Next, take 1/2 Tbsp of the dough and roll into a ball. Press into an oval shape and place next to the rolled up string. This is the head. Cut into the shape with scissors to make the ears.
- Using a bamboo skewer, make an indentation for the eye. Cut a raisin in half or use a chocolate chip and place into the indentation.
- For the Easter bunny without the face, take 1 Tbsp of the dough and roll into a ball. Take 1/2 Tbsp of the dough and roll into a smaller ball. Place them on the baking tray and press down into a flat disk. This is the body and the head. Take 1 tsp of the dough and roll into a ball. This is the tail. Place on the bottom of the big round disk.
- To make the ears, take 2 tsp of the dough and roll out into an elongated oval. You can leave them straight or make a little kink for one ear. Using the bamboo skewer, slightly press an indentation in the ears.
- To make the Easter bunny with a face, take 1 Tbsp of the dough and roll into a ball. Take 1/2 Tbsp of the dough and roll into a smaller ball. Place them on the baking tray and press down to make a disk. This is the body and the head.
- Roll 4 small pieces of dough into the legs and arms and place on the bunny.
- To make the ears, take 2 tsp of the dough and roll out into an elongated oval. Place them on top of the head and, using a bamboo skewer make a little indentation in the ears.
- For the face, make little indentations for the eyes and nose using a bamboo skewer. Place sultanas or chocolate chips into the indentations.
- Cover with a tea towel and leave to rest for another 20 minutes.
- Preheat the oven to 200C.
- Crack the remaining egg (1) in a small bowl and slightly whisk. Brush over the bunnies and bake in the oven for 10-15 minutes until golden brown and they sound hollow when you knock on them.
- Remove from the oven and leave to cool down on a wire rack.