- 1 package (1/4 ounce) active dry yeast
- 1/4 cup warm water (110° to 115°)
- 3/4 cup warm milk (110° to 115°)
- 2 tablespoons sugar
- 2 tablespoons shortening
- 1 egg, beaten
- 2 teaspoons celery seed
- 1 teaspoon rubbed sage
- 1 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 3 to 3-1/2 cups all-purpose flour
- Melted butter
- In a bowl, dissolve yeast in water. Add milk, sugar, shortening, egg, celery seed, sage, salt, nutmeg and 2 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface and knead until smooth and elastic; about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; let rest 10 minutes.
- Divide dough into 24 pieces. For each bunny, roll one piece of dough into a 20-in. rope. Cut rope into one 10-in. piece, one 5-in. piece, two 2-in. pieces and one 1-in. piece. Coil 10-in. piece for body; place on a greased baking sheet. Coil 5-in. piece for head; place next to body. Form ears from the 2-in. pieces and tail from the 1-in. piece; add to bunny. Pinch and seal pieces together. Repeat, placing bunnies 2 in. apart on the baking sheet. Cover and let rise until doubled, about 25 minutes.
- Bake at 375° for 10-12 minutes or until lightly browned. Brush with melted butter. Cool on wire racks. Yield: 2 dozen.
Reviews for Easter Bunny Rolls
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These are so cute - so easy to make too!
I had a hard time with shaping these. Maybe I'm a bit of a perfectionist, but mine didn't turn out as nice as those pictured. They were also more dense than I expected. They were a hit with the kids at Easter dinner though, so I'll try them again sometime. I only got 18 bunnies out of this recipe.
I thought these were pretty good and easy to make. Next time I'll decrease the celery seed- I thought it was a little strong. I do think these would be good with other savory spices or even cinnamon with a glaze. I think next time I'll press down on the front of the bunny's head and tummy so they do not rise so much- some of them were hard to discern shape wise. All in all a fun tasty recipe that the kids enjoyed.
This looks adorable! Has anyone made this recipe ahead or frozen?
My 20 year old daughter and I made this Easter Sunday. We had a blast. My husband said they were not only cute but tasted awsome. She posted the picture of them on facebook and everbody wanted to know how to make them.