Shaping Easter Bunny Rolls
from https://cook.me/

These Easter Bunny Rolls are so cute! You won’t be able to resist making these this Easter! These is a really easy bread roll recipe which doesn’t require much effort on your part as long as you have a stand mixer with a dough attachment! Start by making the bread dough and leaving it to rise for an hour. Once you have knocked the air out of the dough, start shaping the bunny rolls by twisting ropes of dough and fixing a bunny tail to each one. Brush with egg wash and sprinkle with sea salt before baking until golden.

Use the Classic Dinner Rolls recipe. To shape, follow these steps:

1. Knock the dough back to release any air bubbles. Turn the dough out onto a lightly floured surface and divide it into 8 equal pieces

[cook.me’s roll recipe uses 3 cups of flour and much the same ingredients as my Classic Dinner Rolls. That recipe says to divide the rolls into 6 pieces. My recipe calls for 4 cups of flour and I made 16 large rolls, 2.8 oz. each, out of it last time. Rolls tend to be more like 2 oz. each. These rolls must be quite large.]

2. Preheat the oven to 350 °F. Line a baking sheet with parchment paper.

3. Take each dough ball and roll it into a rope shape about 14 inches long. Cut a ½ inch piece off the end, and roll this into a small ball for the tail. Fold each rope in half, and twist it twice, loosely to make the body of the bunny.

4. Place each bunny roll on the baking sheet. Press the overlapping ear down to prevent it from rising too high. Press the little dough ball into the folded end of the twist to make the tail.

5. Leave the bunnies in a warm place for 5-10 minutes to rise. [rising time seems short]

6. Brush the bunnies with egg wash and sprinkle the tails with coarse sea salt.

7. Bake the bunny rolls in the oven for 23-25 minutes until they are golden brown on top and cooked on the edges.

8. Remove the rolls from the oven and brush the tops with butter.

9. Serve alongside your favorite Easter dishes.