Bunny Bread Rolls Recipes

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BUNNY BREAD ROLLS



Bunny bread rolls image

This adorable bunny bread rolls recipe by Aldi is sure to be a hit with the whole family in spring, at Easter or any time of the year!

Provided by Aldi

Categories     Buns & Rolls

Number Of Ingredients 8

120ml (4fl oz) double cream
130ml (4½ fl oz) whole milk
60g (2oz) caster sugar
7g yeast sachet
320g (11½ oz) plain flour, plus extra for dusting
½ tsp salt
1 free-range egg, beaten, to glaze
30g (1oz) dark chocolate, melted

Steps:

  • Add the cream, milk and sugar to a small saucepan and simmer until the sugar has melted. Remove the pan from the heat and ensure that the milk is warm and not hot, then add the yeast. Leave for a couple of minutes until the liquid has bubbled slightly (this shows the yeast is alive).
  • Put the flour and salt in a large bowl, then add in the milk mixture and knead for 5-10 minutes until a ball has formed. Leave in a bowl for 1-2 hours to allow the dough to double in size.
  • Knock the air out of the dough and knead for a couple of minutes until the dough is smooth. Cut into 8 pieces, then roll 6 of them into balls and place on a greaseproof paper-lined baking tray. Cut the 2 remaining pieces into 6 (12 total), then shape them into bunny ears and add to the dough balls. Leave to rise, covered with greased clingfilm, for another half an hour until doubled in size.
  • Preheat the oven to 190°C/Gas Mark 5.
  • Brush with the beaten egg, then bake for about 20 minutes until golden and hollow-sounding when tapped on the base. Leave to cool.
  • Once cool, transfer the melted chocolate to a piping bag and pipe on the eyes and whiskers.

EASTER BUNNY EASTER BREAD



Easter Bunny Easter Bread image

This is a fun technique to create a basket of Easter bunny bread rolls, perfect for Easter brunch or a kids' party. They're so adorable, people will barely be able to stand it! You can use this dough recipe (which is my Hot Cross Bun recipe, without the rum and dried fruit), or my Easter Bread recipe, or any sweet or unsweetened bread dough you like.

Provided by Chef John

Categories     Bread     Yeast Bread Recipes     Rolls and Buns

Time 3h45m

Yield 8

Number Of Ingredients 17

¾ cup milk, warmed to 100 degrees F/40 degrees C
3 cups bread flour, divided, or as needed
1 (.25 ounce) package active dry yeast
5 tablespoons white sugar
1 large egg, beaten
1 tablespoon lemon zest
1 tablespoon grated orange zest
¾ teaspoon ground cinnamon
½ teaspoon fine salt
½ teaspoon ground cardamom
¼ teaspoon ground nutmeg
7 tablespoons butter, melted
1 large egg
2 teaspoons water
8 raisins
1/4 cup warm simple syrup
2 tablespoons flaked coconut

Steps:

  • Whisk warm milk, 1/4 cup flour, and yeast for dough together in the bowl of a stand mixer. Let sit about 15 minutes to ensure yeast is active; small bubbles should start to rise to the surface. Add sugar, beaten egg, lemon and orange zest, cinnamon, salt, cardamom, nutmeg, melted butter, and most of the remaining flour (you might not need it all). Mix with a dough hook attachment until dough pulls away from the sides of the bowl and becomes slightly elastic, 5 or 6 minutes. Continue kneading until dough is soft and shiny, about 10 minutes. Remove dough from dough hook and shape into a ball. Transfer to a lightly floured work surface.
  • Shape dough into a round ball. Transfer to lightly oiled mixing bowl. Cover and let rise in a relatively warm, draft-free place until double in size, about 2 hours.
  • Poke dough down a bit with your fingertips. Transfer to a lightly floured work surface. Work dough into a uniform piece and cut into eight 4-ounce pieces. Roll one piece with the flats your hands into a 12-inch rope; it's okay if one end is a little thicker than the other.
  • Cut 2 inches off the smaller end and 3 inches off the larger end. Roll the 2-inch piece into a ball for the tail. Roll the ends of the 3-inch piece into points, then flatten one end slightly for the face. Roll the remaining piece into a 12-inch rope, about 1/2 inch wide.
  • Transfer the rope to a Silpat®-lined baking sheet and make a coil for the body. The end of the coil will be the bunny's front legs and paws, so place the head on top of that, touching the body, with the flatter side facing the same way as the paws.
  • Cut the back side of the head (the pointy side) about 2/3 of the way in towards the face to make 2 ears. Make depressions in the middle of each ear with a bench scraper or the back of a knife; do not cut all the way through. Set the tail in place, touching the back of the body.
  • Repeat to form remaining bunnies; you will use 2 lined baking sheets for 8 bunnies. Cover loosely with plastic wrap and proof in a warm spot for 15 minutes.
  • Preheat the oven to 400 degrees F (200 degrees C). Beat egg and water together for egg wash.
  • Remove plastic wrap from the baking sheets and brush dough with egg wash. Poke small holes in the faces for eyes, then push raisins in the holes. Redefine the ears by pressing again with a bench scraper or knife.
  • Bake in the center of the preheated oven until beautifully browned, 12 to 15 minutes. Carefully remove from the pan and transfer to a wire rack to cool.
  • Cut into the center of the ears again to redefine them. Brush bunnies with simple syrup and sprinkle coconut onto the tails.

Nutrition Facts : Calories 321.5 calories, Carbohydrate 43.2 g, Cholesterol 75 mg, Fat 12.9 g, Fiber 1.7 g, Protein 8.2 g, SaturatedFat 7.5 g, Sodium 248.6 mg, Sugar 9.6 g

EASTER BUNNY ROLLS



Easter Bunny Rolls image

If you're planning an Easter feast, why not hop to it and roll out a bevy of bunnies? They'll multiply quicker than you think...and your hearty eaters will "cotton" to them! -Bonnie Myers, Callaway, Nebraska

Provided by Taste of Home

Time 40m

Yield 2 dozen.

Number Of Ingredients 12

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
3/4 cup warm milk (110° to 115°)
2 tablespoons sugar
2 tablespoons shortening
1 large egg, beaten
2 teaspoons celery seed
1 teaspoon salt
1 teaspoon rubbed sage
1/2 teaspoon ground nutmeg
3 to 3-1/2 cups all-purpose flour
Melted butter

Steps:

  • In a small bowl, dissolve yeast in warm water. In a large bowl, combine sugar, shortening, egg, celery seed, salt, sage, nutmeg, yeast mixture and 2 cups flour; beat on medium speed until mixture resembles sand. Add milk, blend until smooth. Stir in enough remaining flour to form a soft dough. Turn dough onto a floured surface; knead until smooth and elastic; about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour. Punch dough down; let rest 10 minutes., Divide dough into 24 pieces. For each bunny, roll one piece of dough into a 20-in. rope. Cut rope into one 10-in. piece, one 5-in. piece, two 2-in. pieces and one 1-in. piece. Coil 10-in. piece for body; place on a greased baking sheet. Coil 5-in. piece for head; place next to body. Form ears from the 2-in. pieces and tail from the 1-in. piece; add to bunny. Pinch and seal pieces together. Repeat, placing bunnies 2 in. apart on the baking sheet. Cover with a kitchen towel; let rise until doubled, about 25 minutes., Preheat oven to 375°. Bake 10-12 minutes or until lightly browned. Brush with melted butter. Serve warm.

Nutrition Facts : Calories 80 calories, Fat 2g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 105mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein.

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