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

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4.5 12 13
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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 large egg, beaten
  • 2 teaspoons celery seed
  • 1 teaspoon salt
  • 1 teaspoon rubbed sage
  • 1/2 teaspoon ground nutmeg
  • 3 to 3-1/2 cups all-purpose flour
  • Melted butter

Nutritional Facts

1 roll (calculated without butter): 80 calories, 2g fat (1g saturated fat), 10mg cholesterol, 105mg sodium, 14g carbohydrate (2g sugars, 1g fiber), 2g protein

Directions

  1. In a small bowl, dissolve yeast in warm water. In a large bowl, combine milk, sugar, shortening, egg, celery seed, salt, sage, nutmeg, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough. Turn dough onto a floured surface; knead until smooth and elastic; about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap 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 with a kitchen towel; let rise until doubled, about 25 minutes.
  3. Preheat oven to 375°. Bake 10-12 minutes or until lightly browned. Brush with melted butter. Serve warm. Yield: 2 dozen.
Originally published as Easter Bunny Rolls in Country Woman March/April 1999, p38


Reviews for Easter Bunny Rolls

AVERAGE RATING
(13)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (8)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
xlsalbums
Reviewed Apr. 11, 2015

"Very cute!! I used frozen bread dough and it worked just as well. But this is time consuming."

MY REVIEW
omnijen
Reviewed Mar. 17, 2014

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

MY REVIEW
DRUST
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
naters
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
SeaShells2255
Reviewed Mar. 26, 2012

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

MY REVIEW
maddyf61
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."

MY REVIEW
CherGrubbs
Reviewed Apr. 24, 2011

"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!"

MY REVIEW
Bleugerman
Reviewed Apr. 24, 2011

"Next time I will eliminate celery, sage & nutmeg. Substitute garlic powder & Italian seasoning & Parmesan cheese. They were cute but just didn't like the spices. I will make again with my changes."

MY REVIEW
Cooking Mime
Reviewed Apr. 23, 2011

"Instead of creating so many little "snakes" I would instead roll out your dough to the same width, roll it as a jelly roll, and cut it into slices. Saves time, although it does not give every roll a unique touch except for the ears."

MY REVIEW
cherrylady
Reviewed Apr. 23, 2011

"Made a batch of bunnies today -- so much fun! I was skeptical when I put in the sage and nutmeg. I should have listened to that voice in my head doubting that combination. Didn't taste the celery seed. The sage took over and the nutmeg was just bad. The rolls were fun though so I'll try them again with dill or chives. My daughter thought maybe cinnamon and serve them for breakfast. They're fun to put together so I'll make them in some form again for sure."

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