Easter Bunny bread rolls are a festive side dish for Easter brunch or dinner. A soft and fluffy yeast roll is topped with warm honey butter, and decorated with a face, big ears and a perfect cotton tail.
For the Dough
- 1 cup whole milk, warmed to 100-100°F
- 1/4 cup honey
- 2 teaspoons active dry yeast
- 4 tablespoons butter, melted
- 1 large egg
- 1 egg yolk (no white)
- 1 teaspoon kosher salt
- 3 3/4 cups bread flour
For Assembling Bunnies
- 1 egg, beaten with a splash of water
- 1 tablespoon mini white nonpareils
- 4 tablespoons butter, melted
- 2 tablespoons honey
- 2 tablespoons powdered sugar
- 1 teaspoon heavy cream
RECIPE PREP: Line 2 large baking sheets with parchment paper or reusable silicone mats.
- In the bowl of a stand mixer, whisk together warm milk and honey. Sprinkle yeast over the top. Set the bowl aside until yeast is foamy on top – about 5 minutes. Once the yeast has bloomed, add melted butter, egg, egg yolk, and salt. Whisk to combine.
- Add 3 cups flour. Using the dough hook attachment, mix on low speed. Slowly add remaining 3/4 cup flour – just until the dough comes together into a ball and no longer sticks to the sides of the bowl. Knead on low speed for 2 to 3 minutes, or until it’s smooth and slightly sticky. If at any point the dough sticks to the sides of the bowl, add another tablespoon of flour.
- Transfer dough to a lightly-oiled bowl. Cover with plastic wrap or a damp cloth. Place it in a warm spot to rise until doubled in size – about 1 1/2 hours.
- Preheat oven to 350°F. Punch down the dough. Transfer it to a lightly-floured board. Divide dough into 12 equal pieces. Working with 1 piece at a time, cut off 1/3 of the dough. Roll the largest piece of dough into a log 3″ long and 3/4″ wide. Divide the small piece of dough in half.
- Take one of the halves and roll it into a ball. Stick it onto one end of the log – this is the head. Roll one piece of the remaining dough into a ball and stick it on the other end of the log. This is the tail. Divide remaining piece of dough in half. Roll each piece into ropes that are 1 1/2″ long. Shape each rope into a “U”. Working with one piece at a time, pinch the open ends together to seal the “U” into an oval shape. These are the bunny’s ears. Arrange the ears on the top of the head.
- Pinch all the pieces of dough together so the body parts (head, tail and ears) don’t fall off in the oven. Transfer bunny to the prepared baking tray. Repeat assembly process with the remaining dough to create 11 more bunny rolls. On the tray, leave plenty of space between the bunnies.
- In a ramekin, whisk egg with a splash of water. Working with 1 bunny at a time, brush the entire body with egg wash. Immediately sprinkle the tail with nonpareils or pretzel salt.
- Bake rolls for 20-23 minutes or until golden. While bunnies are baking, whisk together the melted butter and honey. In a small bowl, stir together powdered sugar and heavy cream until it’s a smooth paste. Transfer frosting to a zip-top bag, and cut off 1 end.
- When bunnies come out of the oven, brush backs and ears with honey butter. DO NOT brush the tails or faces – or the sprinkles will fall off and the frosting will not stick! Allow the rolls to cool on the tray. DO NOT pipe features onto the bunnies until they have cooled – or the frosting will not stick. Pipe 2 eyes and a smile on each bunny’s face. Optional: pipe frosting onto the ears as well.
👩🏻🍳 RECIPE TIP: If you want to make plain rolls (not bunnies), shape the dough into 12 balls. Place the balls into a buttered 9×13 baking dish. Brush with egg wash and bake at 350°F for 20-23 minutes or until golden blonde.
No stand mixer? No problem. Simply mix the dough as directed in a large bowl with a wooden spoon or a dough whisk. Then knead the dough by hand for 5 to 7 minutes.
- Prep Time: 45 Minutes
- 1.5 Hours: Rise Time
- Cook Time: 25 Minutes
- Category: Bread
- Method: Bake
- Cuisine: American
Keywords: Easter Bunny Bread Rolls, Bunny Bread, Easter Bread Recipe, Bunny Rolls