Easter Bunny Rolls Recipe
Easter Bunny Rolls Recipe photo by Taste of Home

Easter Bunny Rolls Recipe

Publisher Photo
If you're planning an Easter feast, why not hop to it and roll out a bevy of bunnies? They'll multiply quicker than you think…and your hearty eaters will "cotton" to them! —Bonnie Myers, Callaway, Nebraska
TOTAL TIME: Prep: 30 min. + rising Bake: 10 min.
MAKES:24 servings
TOTAL TIME: Prep: 30 min. + rising Bake: 10 min.
MAKES: 24 servings

Ingredients

  • 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

Nutritional Facts

1 serving (1 each) equals 80 calories, 2 g fat (1 g saturated fat), 10 mg cholesterol, 105 mg sodium, 14 g carbohydrate, 1 g fiber, 2 g protein.

Directions

  1. 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.
  2. 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.
  3. Bake at 375° for 10-12 minutes or until lightly browned. Brush with melted butter. Cool on wire racks. Yield: 2 dozen.
Originally published as Easter Bunny Rolls in Country Woman March/April 1999, p38

Nutritional Facts

1 serving (1 each) equals 80 calories, 2 g fat (1 g saturated fat), 10 mg cholesterol, 105 mg sodium, 14 g carbohydrate, 1 g fiber, 2 g protein.

Reviews for Easter Bunny Rolls

AVERAGE RATING
   (12)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (7)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Mar. 17, 2014

"These are so cute - so easy to make too!"

MY REVIEW
Reviewed Apr. 1, 2013

"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."

MY REVIEW
Reviewed May. 7, 2012

"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."

MY REVIEW
Reviewed Mar. 26, 2012

"This looks adorable! Has anyone made this recipe ahead or frozen?"

MY REVIEW
Reviewed Apr. 25, 2011

"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."

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