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Easter Bunny Rolls

 Easter Bunny Rolls
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
24 ServingsPrep: 30 min. + rising Bake: 10 min.


  • 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

2 of 2

Easter Bunny Rolls (continued)

Directions (continued)

  • 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.
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.