Easter Bunny Rolls
I know that Easter is gone (and Spring is still nowhere to be found…) but I still have to share these cute little Easter Bunny Rolls with you. Maybe they can be an inspiration for next year 😉 Now please don’t go and tell me that these are little cats, mice or something else like my family and boyfriend did… They were Easter Bunnies. Obviously right? But of course, if you want to make cats, mice or anything similar feel free to change the title 😛 Attaching big floppy ears actually turned out to be impossible with that kind of dough, so I went with the cut out method. Bunny ears don’t have to be huge, right? 😉
For the dough I used a recipe that I have learned recently in my baking class. My mother found it a bit too plain, so please feel free to add more sugar or honey if preferred sweeter 😉 Otherwise they are great to eat with cheese or meat also, like we usually do with Easter (eating sweet raisin bread with cheese and meat, read about it here 😉). I prefer them with jam, so I actually don’t need them to be sweeter 😉 Oh and please don’t forget to not eat the nose 😀
I have baked the rolls in a muffin form as well as in some souffle forms which I have first greased with some butter to prevent it from sticking. I wanted to ensure that they stay round but be aware that they will get huge in the oven!! We were all so excited to see them almost explode in the oven! Haha, huge bunnies with small ears 😀 Possible, right?
Easter Bunny Rolls
- Mix all the ingredients (flour, milk, butter, honey, sugar, yeast, eggs) except of the salt for about 5 minutes in your mixer (You could do it by hand but it would take much longer and it is hard work 😉)
- Add the salt and mix again for about 5 minutes.
- Check whether the dough is smooth and flexible if not mix for another 5 minutes.
- Once the dough is nice elastic let it rise for an hour or until risen double in size.
- Make small dough balls and put them into the prepared muffin tin.
- Decorate each bunny with two raisins as eyes and one clove as nose.
- Using a scissor cut out two ears for the bunny. Best is to cut as flat as possible as you will get more Bunny-like ears that way. I you want a cat or mouse cut it more from above and make less deep cuts.
- Mix 1 egg with some sugar and salt and brush the Easter Bunny Rolls.
- Let the rolls rest for another 10-15 minutes.
- Bake them in a pre-heated oven for about 15 minutes at 200ºC.
- If preferred sweeter use 10-20g sugar and/or honey (or to own taste)
- Using sugar and salt in the egg wash will ensure a nice brown color (sugar) and a nice shine (salt)
- Measuring the fluids in gram on a scale makes the recipe much more precise! Many kitchen scales (digital ones) can switch between gram and milliliter. If not 250g of milk is almost equal to 250ml 🙂
Makes about 10 Easter Bunny Rolls
- 475g flour
- 250g milk
- 45g butter (soft)
- 5g honey
- 5g sugar
- 10g yeast (fresh)
- 25g eggs (½ egg)
- 10g salt
- 1 egg
- some salt
- some sugar