Easter Bunny Rolls Recipe
- 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(10)
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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.
Made these without herbs for a picky crowd - turned out light and fluffy and yummy! Next time, I'll form half at a time, and leave the other half in the fridge until I'm ready for it - it rose again while it was waiting for me to finish the first half (and I was going pretty fast), so the second tray I had to deflate and it was slow to rise a third time after I made the bunnies. One tip, the thinner the ropes the more defined the coils - and pinch the tails on really well or they fall off. Everybody thought these were so darn cute!