Today I’m sharing an easy, kid-friendly version of whole wheat bunny rolls—simple to shape, buttery, and impressively fluffy. If you want a more advanced version, there’s a separate post for Whole Wheat Easter Bunny Rolls. These rolls are perfect for Easter or any family breakfast when you want something fun and homemade.
I recently won a NutriMill on Facebook and finally ground my own wheat. Freshly milled whole wheat flour made these rolls taste extra wholesome. If you bake often or have food allergies, grinding your own flour can be a great option.
Using freshly ground wheat, I ended up with lots of whole wheat flour in minutes and felt very domestic. The mill can handle a variety of grains and seeds, which is useful if you make specialty flours at home.
Now, back to the rolls. This version is the simpler, more approachable bunny roll that still looks adorable but can be easily split and buttered like a regular dinner roll.
These rolls are surprisingly light for a whole wheat bread. They keep the wholesome texture of whole wheat while staying soft and fluffy—almost like white bread in softness but with the flavor and nutrition of whole wheat. We loved them!
Below is the recipe and step-by-step instructions to make about 24 cute bunny rolls.
Fluffy Whole Wheat Bunny Rolls
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Ingredients
- 2 Tbsp active dry yeast, or quick/rapid rise yeast
- ½ cup (118 ml) warm water
- ½ cup (113 g) butter, softened
- ¼ cup (84 g) honey
- 3 large eggs, room temperature
- 1 cup (237 ml) 2% milk, room temperature
- 1 Tbsp distilled white vinegar
- 1 ½ tsp salt
- 4 ½ to 5 ½ cups (684-760 g) whole wheat flour, (stir, spoon & level)
- 1 Tbsp oil (canola, vegetable, or pure olive oil)
Instructions
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Dissolve the yeast in the warm water and set aside. In the bowl of a stand mixer (or a large bowl if mixing by hand), cream the softened butter and honey until smooth.
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Add the eggs and mix until combined. Add the milk, vinegar, and the yeast mixture, stirring until combined.
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Measure and stir the flour in its container, then spoon and level it into a cup. Stirring the flour before measuring incorporates air and helps prevent a dense loaf. Measure 3 cups of flour into a bowl, stir in the salt, then add the flour to the wet ingredients. Switch to a dough hook if using a mixer and add the remaining flour, mixing for about 5 minutes until a soft dough forms. The dough may appear sticky but should cleanly pull away from your finger.
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Pour 1 tablespoon of oil into a large bowl, transfer the dough into the bowl, and turn it to coat all sides with oil. Cover with plastic wrap and let rise in a warm place for about 1 hour, until doubled.
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Turn the dough out onto a lightly floured surface and divide it into 26 pieces. Shape each piece into a roll, then pinch to form a small head and a larger body for each bunny. Place shaped bunnies on a greased or lined baking sheet. Reserve two pieces of dough for ears.
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Roll the final two pieces into long sticks and cut off 1-inch pieces to form 48 small ear pieces. Roll each ear piece from the center outward to lengthen it, loop and press each ear onto the bunny head. Dip a toothpick in flour and press the base of each ear to secure it, then use the floured toothpick to poke two small holes for eyes. Cover the tray with sprayed plastic wrap and let the bunnies rise until doubled, about 1 hour.
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Bake in a preheated 350°F (175°C) oven for 20–25 minutes, until the tops are golden brown. Remove from the oven and brush with melted butter. Serve warm and enjoy.
Notes
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Did you make this?
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Recipe adapted from An Oregon Cottage. Bunny inspiration from Lunches Fit For a Kid.
Let’s make these bunny rolls!
Divide the dough into 26 pieces. Shape each roll, pinching to form a small head and larger body. Arrange on a prepared baking sheet.
Roll the remaining two pieces into long sticks and cut 1-inch pieces for the ears—you need 48 ears total. Roll each ear from the center outward to lengthen it.
Loop the ears and set them on the bunny head. Use a floured toothpick to press ears in place and to make two small eye indentations.
Cover with lightly sprayed plastic wrap and let the bunnies rise until doubled, about 1 hour.
Bake at 350°F (175°C) for 20–25 minutes until golden brown. Brush with melted butter and serve warm.
For a more sculpted 3D bunny roll, see the separate Whole Wheat Easter Bunny Rolls post.