Spring is in the air and Easter is just around the corner. What better way to celebrate than by baking some adorable Easter Bunny Bread Rolls? These fluffy, delicious rolls are perfect for brunch or as a fun addition to any Easter feast. Plus, they’re easy to make and are sure to impress your family and friends.
Recipe 1: Classic Easter Bunny Bread Rolls
Ingredients:
- 4 cups all-purpose flour
- 1/4 cup white sugar
- 1 teaspoon salt
- 2 1/4 teaspoons active dry yeast
- 1/2 cup butter
- 3/4 cup warm milk
- 2 eggs
- 24 raisins
Instructions:
- In a large bowl, combine flour, sugar, salt, and yeast. Mix well.
- Melt the butter in a small saucepan over low heat. Add the warm milk and eggs, and whisk until smooth.
- Add the wet ingredients to the dry ingredients and mix until a soft dough forms.
- Knead the dough on a lightly floured surface for 5-7 minutes, until smooth and elastic.
- Place the dough in a greased bowl, cover with a towel, and let it rise in a warm place for 1 hour.
- Punch down the dough and divide it into 12 equal pieces.
- Roll each piece into a ball and then shape it into a bunny head and ears. Place the raisins on each bunny for the eyes and nose.
- Place the bunnies on a greased baking sheet and let them rise for another 30 minutes.
- Bake at 375°F for 15-20 minutes or until golden brown.
- Remove from oven and let them cool on a wire rack.
Nutritional Information:
Each bunny roll contains approximately 234 calories, 8g of fat, 35g of carbohydrates, 5g of protein, and 2g of fiber.
Cooking Time:
Preparation time: 20 minutes, Rising time: 1 hour 30 minutes, Baking time: 15-20 minutes
Equipment:
- Large mixing bowl
- Small saucepan
- Measuring cups and spoons
- Baking sheet
- Wire rack
Serving Suggestions:
These Easter Bunny Bread Rolls are perfect for Easter brunch or as a fun addition to any Easter feast. Serve them warm with butter or jam for a delicious treat.
Variations:
You can add different flavors to the dough by adding spices like cinnamon or nutmeg. You can also add dried fruit or nuts to the dough for added texture and flavor. For a savory version, you can add cheese or herbs to the dough.
Substitutions:
You can substitute the raisins for chocolate chips or dried cranberries. You can also use almond milk or soy milk instead of cow’s milk to make the rolls dairy-free.
Storage:
Store the Easter Bunny Bread Rolls in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 1 month.
Tips:
- Make sure the milk is warm but not too hot, as it can kill the yeast.
- Knead the dough well to develop the gluten and create a soft, fluffy texture.
- Let the dough rise in a warm, draft-free place to ensure it rises properly.
- Use a sharp knife or scissors to cut the bunny ears, and make sure they are the same size so they bake evenly.
Frequently Asked Questions:
- Can I make the dough ahead of time?
- Can I use instant yeast instead of active dry yeast?
- Can I use a stand mixer to knead the dough?
- Can I make smaller or larger rolls?
Yes, you can make the dough ahead of time and store it in the fridge for up to 24 hours. Let it come to room temperature before shaping and baking.
Yes, you can use instant yeast instead of active dry yeast. Just mix it with the dry ingredients and skip the step of proofing the yeast.
Yes, you can use a stand mixer with a dough hook attachment to knead the dough.
Yes, you can make smaller or larger rolls depending on your preference. Just adjust the baking time accordingly.
Recipe 2: Whole Wheat Easter Bunny Bread Rolls
Ingredients:
- 2 cups whole wheat flour
- 2 cups all-purpose flour
- 1/4 cup honey
- 1 teaspoon salt
- 2 1/4 teaspoons active dry yeast
- 1/2 cup butter
- 3/4 cup warm milk
- 2 eggs
- 24 raisins
Instructions:
- In a large bowl, combine whole wheat flour, all-purpose flour, honey, salt, and yeast. Mix well.
- Melt the butter in a small saucepan over low heat. Add the warm milk and eggs, and whisk until smooth.
- Add the wet ingredients to the dry ingredients and mix until a soft dough forms.
- Knead the dough on a lightly floured surface for 5-7 minutes, until smooth and elastic.
- Place the dough in a greased bowl, cover with a towel, and let it rise in a warm place for 1 hour.
- Punch down the dough and divide it into 12 equal pieces.
- Roll each piece into a ball and then shape it into a bunny head and ears. Place the raisins on each bunny for the eyes and nose.
- Place the bunnies on a greased baking sheet and let them rise for another 30 minutes.
- Bake at 375°F for 15-20 minutes or until golden brown.
- Remove from oven and let them cool on a wire rack.
Nutritional Information:
Each bunny roll contains approximately 218 calories, 7g of fat, 35g of carbohydrates, 5g of protein, and 3g of fiber.
Cooking Time:
Preparation time: 20 minutes, Rising time: 1 hour 30 minutes, Baking time: 15-20 minutes
Equipment:
- Large mixing bowl
- Small saucepan
- Measuring cups and spoons
- Baking sheet
- Wire rack
Serving Suggestions:
These Whole Wheat Easter Bunny Bread Rolls are a healthier version of the classic recipe. Serve them warm with honey or nut butter for a delicious treat.
Variations:
You can add different flavors to the dough by adding spices like cinnamon or nutmeg. You can also add dried fruit or nuts to the dough for added texture and flavor. For a savory version, you can add cheese or herbs to the dough.
Substitutions:
You can substitute the raisins for chocolate chips or dried cranberries. You can also use almond milk or soy milk instead of cow’s milk to make the rolls dairy-free.
Storage:
Store the Easter Bunny Bread Rolls in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 1 month.
Tips:
- Make sure the milk is warm but not too hot, as it can kill the yeast.
- Knead the dough well to develop the gluten and create a soft, fluffy texture.
- Let the dough rise in a warm, draft-free place to ensure it rises properly.
- Use a sharp knife or scissors to cut the bunny ears, and make sure they are the same size so they bake evenly.
Frequently Asked Questions: