Rabbit Rolls Recipe
Rabbit Rolls Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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.
MAKES:
18 servings
TOTAL TIME:
Prep: 45 min. + rising Bake: 15 min.
MAKES:
18 servings
TOTAL TIME:
Prep: 45 min. + rising Bake: 15 min.

Ingredients

  • 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

Directions

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 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.
Originally published as Rabbit Rolls in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p163

Nutritional Facts

1 each: 166 calories, 5g fat (3g saturated fat), 34mg cholesterol, 243mg sodium, 27g carbohydrate (6g sugars, 1g fiber), 4g protein.

  • 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
  1. 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.
  2. 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.
  3. 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 each roll to form tail; press into dough. Cover and let rise until doubled, about 30 minutes.
  4. 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.
Originally published as Rabbit Rolls in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p163

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MY REVIEW
pepper6 User ID: 1017789 70738
Reviewed Dec. 17, 2010

"I make these rolls all of the time. I haven't ever formed them into the rabbits, though. I shape them into 16 regular rolls and bake for 15 minutes."

MY REVIEW
bible2313 User ID: 1948428 133013
Reviewed Feb. 25, 2008

"these i would like to make for easter dinner i hope they turn out like yours they look really nice thanks for sharing your recipe"

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