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Rabbit Rolls

 Rabbit Rolls
To create these cute rolls that depict the back view of a bunny, our home economists twisted a rope of dough to form the ears, then used a ball of dough for the tail.
18 ServingsPrep: 45 min. + rising Bake: 15 min.


  • 4 to 4-1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 2 packages (1/4 ounce each) active dry yeast
  • 1-1/2 teaspoons salt
  • 1 cup plus 1/2 teaspoon water, divided
  • 6 tablespoons butter, cubed
  • 1 egg, separated
  • 1 egg


  • In a large bowl, combine 1 cup flour, sugar, yeast and salt. In a
  • saucepan, heat 1 cup water and butter to 120°-130°. Add to
  • dry ingredients; beat for 2 minutes. Cover and refrigerate egg
  • white. Add egg yolk, egg and 1 cup flour to yeast mixture; beat
  • until smooth. Stir in enough remaining flour to form a firm dough.
  • Turn onto a lightly floured surface; 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.
  • Turn dough onto a lightly floured surface; divide into 20 pieces.
  • Shape 18 pieces onto 10-in-long ropes. Fold in half; twist top half
  • twice to form ears. Place 2-in. apart on greased baking sheets.
  • Shape remaining dough into 18 balls. Place one on the loop end of

2 of 2

Rabbit Rolls (continued)

Directions (continued)

  • each roll to form tail; press into dough. Cover and let rise until
  • doubled, about 30 minutes.
  • Whisk the reserved egg white with remaining water; brush over rolls.
  • Bake at 375° for 12-15 minutes or until golden brown. Cool on
  • wire racks. Yield: 1-1/2 dozen.
Nutritional Facts: 1 serving (1 each) equals 166 calories, 5 g fat (3 g saturated fat), 34 mg cholesterol, 243 mg sodium, 27 g carbohydrate, 1 g fiber, 4 g protein.