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Easter Bunny Buns

Easter Bunny Buns

Easter Bunny Buns

You’ll need two round cookie or biscuit cutters, 2 1/2 and 4 inches across as well as a tiny 1/2-inch cutter for the nose (I use the top from a lipstick). If butter is cold you can cut it up and warm it with the milk. For sweeter rolls feel free to increase the sugar up to 1/3 cup. And always aerate your flour before measuring. - Jenny Jones

Prep Time: 45 minutes

Cook Time: 10 minutes

Total Time: 2 hours

Makes: Eight

Easter Bunny Buns

Ingredients:

  • 2 cups all purpose flour or bread flour
  • 2 teaspoons (1 packet/7 grams) instant yeast
  • 2 Tablespoons sugar
  • 3/4 teaspoon salt

  • 1 cup 1% low fat milk heated to 120° F
  • 2 Tablespoons softened butter or trans fat-free margarine
  • 1 egg at room temperature

  • additional 1/2 to 3/4 cup flour
  • 16 raisins

Instructions:

  1. In a large mixing bowl combine flour, yeast, sugar & salt.
  2. Stir in warmed milk & butter (or margarine), then egg.
  3. Beat on high for 2 minutes.
  4. Stir in enough additional flour to make a firm dough.
  5. Remove to a floured surface and knead 100 turns until the dough is smooth and elastic. Cover and let rest for 10 minutes.
  6. Meantime, line 2 large baking sheets with parchment paper and put aside 8 sets of matching size raisins for eyes.
  7. Cut the dough in half and keep one half covered. On a floured board, roll the other half of the dough into a 6 x 12-inch oval about 1/2 inch thick.
  8. Cut the 2 larger circles from each end and 4 smaller ones in the middle. (Click here to see photos.) Place smaller circles on the baking sheet, spaced well apart. They will be the faces.
  9. Using the large cutter, cut four even shapes off the edges of both large circles to make 8 ears. (Click here to see photos.)
  10. Cut four tiny 1/2-inch circles for the noses.
  11. Slightly tuck 2 ears under the top of each bunny's head. Place the noses on each face and push in raisins for the eyes. (Click here to see photos.)
  12. Cover with a dish towel and let rise in a warm place 30 minutes to an hour, until doubled in size. Repeat with second half of dough. (you can shape any remaining dough into 2-inch balls to rise and bake the same way for extra rolls)
  13. Bake each sheet in a preheated 375° F oven for 10-12 minutes until golden brown.

Note: For more in my blog on how to shape the bunnies Click here.

8 Comments on "Easter Bunny Buns"

  1. Jan

    these are soooooo cute!

  2. Cynthia

    Jenny, , yeast and I have an issue. I even though Easter is no longer valid, they are so adorable I tried to make them. First of all, it helps if you completely read the directions so you know what you are doing. My dough was very sticky, sticking to my hands so I kept adding a little more flour as I kneaded. It was still somewhat sticky when I rolled it out. I work graveyard so that probably added to my issues. Anyway, I threw the entire dough in the garbage. I will try again, by Jenny, please make a video of this so I can see what you do? I can make your cinnamon rolls which are to die for. Have made them 4 times. The bunny rolls have gotten the better of me. Cynthia

  3. Cynthia

    Jenny, can you tell me where you purchased your biscuit cutters? I have been on the Internet. It is hard finding a 4″ biscuit cutter. Thank you advance for your response. Cynthia

  4. Fadia Shehadeh

    These Easter Bunnies are so beautiful and so good >3 they are really adorable thank you Genny for sharing something different and new

  5. Beth

    These are adorable! I have made them and put in freezer. Can’t wait to serve them for Easter. Also, it is a wonderful bun recipe. Thanks Jenny!, for sharing this.:)

    • Beth

      Jenny, I just wanted you to know that these “bunny buns” added so much fun to our Easter. Everyone loves these rolls. Next time I will place the ears closer together, but otherwise they looked just like yours. Thanks again! :

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