Rabbit Bunny Buns for Easter (Basic Soft Butter Rolls)
adapted from Christinesrecipes.com
Recipe type: bread
Serves: 16 rolls
  • 100 mL (100 g) water
  • 80 mL (83 g) whole milk
  • 2 teaspoons active dry yeast
  • 250 g bread flour
  • 50 g cake flour
  • 50 g sugar
  • 1 teaspoon salt
  • 45 g unsalted butter, room temperature
  • extra milk for brushing
  1. Combine water and milk in a microwave-safe container and heat in microwave. It should be at 108-110 degrees F to develop the yeast (any hotter and it will kill the yeast).
  2. Combine yeast and milk mixture and 2 teaspoons of the sugar in a small bowl and let stand for about 5-8 minutes until yeast is bubbly.
  3. Combine the flours, remaining sugar, and salt in the bowl of a stand mixer. Add in the yeast mixture.
  4. With a dough hook attachment, mix all the ingredients until it comes together into a soft, sticky dough.
  5. Add in the butter and mix to incorporate. Continue beating the dough for about 5-10 minutes until the dough is smooth and elastic. You should be able to stretch the dough out fairly thin without it breaking (the windowpane test). If it breaks right away when you try to stretch, mix it for a couple more minutes.
  6. Turn out the dough into an oiled bowl and cover with plastic wrap. Let proof for about 40-60 minutes until dough has doubled in size. The amount of time this takes will depend on the ambient temperature. I like to leave the bowl on top of the stove (no burners turned on) but with the oven turned to 250 degrees.
  7. When the dough looks like it has doubled in size and is puffy to the touch (if you poke the dough it should hold the indent and slowly fill back in), take the dough and split into 16 equal pieces. Roll each piece into a ball. Place on a baking sheet lined with parchment paper. Cover with plastic wrap and let rest for 15 minutes.
  8. Handling the dough gently, form the balls into more oval shapes to make the bunny's body. Use a pair of kitchen shears or scissors to snip two triangular points at one end (see photo in blog post).
  9. Carefully form the points into long bunny ears. Use a wooden dowel to help shape them. Try not to stretch the dough too thin and let the "ears" lay back against the body to help prevent them from over browning while baking.
  10. Cover with plastic wrap again and let proof for another 40 minutes until the rolls look like they have doubled in size again and are soft and puffy.
  11. Preheat oven to 350 degrees F while the rolls are proofing for the second time.
  12. Brush the top of the rolls with a little milk. Place in the oven and bake for about 15-20 minutes, until the tops are golden brown.
  13. Turn out rolls onto wire rack and let cool before eating.
Recipe by Dessert First at https://dessertfirstgirl.com/2015/03/rabbit-bunny-easter-rolls.html