This recipe uses the same fluffy whole wheat dough from my earlier post about Fluffy Whole Wheat Bunny Rolls, but the shaping is different. These Easter Bunny Rolls are the “advanced” version — they take a bit more time and shaping, but they include a round tail and look more like bunnies. Below are clear step-by-step instructions and photos to guide you through the process.
The main difference with this version is extra shaping. Follow the recipe and then the detailed shaping steps below.
Whole Wheat Easter Bunny Rolls
Ingredients
- 2 Tbsp 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
-
Dissolve the yeast in the warm water and set aside. In the bowl of a stand mixer (a Bosch works well) using the paddle attachment, cream the softened butter and honey until smooth.
-
Add the eggs and mix until combined. Add the milk, vinegar, and the yeast mixture, stirring until combined.
-
Stir the flour first and measure 3 cups into a bowl—stirring the flour before measuring keeps it light and prevents dense bread. Add the salt and mix it into the measured flour. Switch to the dough hook and add the remaining flour, mixing about 5 minutes until a soft dough forms. The dough may feel slightly sticky but should pull cleanly from your finger.
-
Pour 1 Tbsp oil into a large bowl. Scrape the dough into the oiled bowl and turn it so all surfaces are lightly coated with oil. Cover with plastic wrap and let rise in a warm place for 1 hour.
-
Turn the dough out onto a lightly floured surface. For each bunny you’ll need: one large roll (~2½ inches round) for the body, one medium roll (~1¼ inches round) for the head, one small roll (~½ inch round) for the tail, and two “snake” pieces about 2½ inches long for the ears. Keep unused dough covered with a towel or greased plastic while shaping.
-
To shape a round, seamless roll: form a circle with one hand by touching your thumb and pointer finger, then push the dough through the center of the circle with your other hand and finish by pinching the bottom to seal.
-
Use large rolls for the body, medium for the head and small for the tail. Place the pinched seam side down on a prepared baking sheet (sprayed, parchment-lined, or on a silicone mat). Set the three rolls side-by-side with the largest in the middle so they will adhere together as they rise.
-
Form the ear pieces into loops and press them gently against the body and over the head. Use a toothpick dipped in flour to anchor the ears and to poke two small holes for the eyes.
-
Keep shaped bunnies covered with greased plastic wrap while you work to prevent drying. Repeat with remaining dough to make about 16–20 bunnies, spacing them a few inches apart on baking sheets. Cover and let rise for about 1 hour or until doubled in size.
-
Bake at 350°F (175°C) for 20–25 minutes or until the tops are golden brown. Remove from the oven and brush with melted butter. Serve warm and enjoy!
Notes
Sharing this recipe with a link is both encouraged and appreciated. Copying/pasting and/or screenshots of full recipes to any social media is strictly prohibited. Content and photographs are copyright protected.
Did you make this?
Don’t forget to leave a rating below and follow for more inspiration and photos.
Recipe adapted from An Oregon Cottage and edited in my own words. Bunny inspiration from Lunches Fit For a Kid.
Let’s make some bunny rolls!
Turn the dough out onto a lightly floured surface. Cut and shape pieces for the body, head, tail, and ears as described above. Keep unused dough covered to prevent drying.
Create smooth, round rolls by forming a loop with one hand and passing the dough through the center, finishing by pinching the bottom to seal.
Finish pinching the bottom of each roll so the seam sits against the baking sheet.
Place three rolls together—large in the center, medium for the head, and small for the tail—so they’ll adhere as they rise. Arrange seam side down on prepared sheets.
Form the ear pieces into loops and attach them to the head and body. Use a floured toothpick to secure them.
Dip the toothpick in flour again and poke two small holes for the eyes to add character to each bunny.
Keep the shaped bunnies covered with greased plastic wrap while they proof. After the final rise, bake the rolls until golden, brush with melted butter, and serve warm.
Bake at 350 degrees Fahrenheit for 20 to 25 minutes or until the tops are golden brown. Remove from the oven and brush melted butter over the top. Enjoy warm!
If you prefer an easier, faster option, try the simpler Fluffy Whole Wheat Bunny Rolls version instead.