"Take your Easter celebration to another level with these Easter Bunny bread rolls. Fill these soft and pillowy bread with anything you like for added surprise!"
Easter Bunny Bread Rolls
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Prep time 5mins
Cook time 17mins
Serves or Makes: 8
Recipe Card
ingredients
Bunny Rolls
- 250 gram bread flour
- 4 grams instant yeast
- 4 grams fine sea salt
- 20 grams caster sugar
- 50 grams egg (1 egg without the shell)
- 125-131 grams whole milk
- 25 grams softened unsalted butter
- vegetable oil to grease the bowl, optional
ingredients
Egg Wash
- the rest of the egg or lightly beaten egg
- a few drops of milk
ingredients
Filling (optional)
- Chocolate meises or anything you like
ingredients
Decorate The Rolls (optional)
- regular chocolate
- ruby chocolate
Method
Making The Rolls
Step 1
Mix the flour, salt, sugar, and yeast in one bowl. In another jug, weigh your egg, add your milk, and mix.
Step 2
Make a well in the middle of the dry ingredients, then pour in the egg and milk mixture. Mix them until there are no dry spots left. Add more milk if necessary. I start with 125 gr milk and add 6 gr more. Make sure you don't add too much milk. Mix them well before you add more liquid.
Step 3
When it has formed a shaggy dough, cover and let it rest for 10 mins.
Step 4
After 10 mins, take the dough out from the bowl into your work surface. Add the softened butter and knead by hand for 10-15 mins until the dough became soft and supple. The dough will be a bit tacky and might not be perfectly smooth, that's okay.
Step 5
Once you've finished kneading, let the dough rest for 3 mins before you do the windowpane test. What I usually do is flip the dough and shape it into a ball, cut a small piece of the dough, and gently stretch it out. If you can see light through the dough, you are good to go.
Step 6
Put the dough in an oiled bowl, and proof for 1 hour while being covered.
Step 7
After an hour, give the dough a fold. You'll see the dough become very smooth. Let the dough rise for another hour and it will double in size.
Step 8
Divide and pre-shape the dough into 8 balls @ 20 gr for the ears and another 8 balls @ 40 gr for the bunny's face. Cover the dough with a cloth and let it rest for 10 mins.
Step 9
For the ears: divide the dough balls into two pieces. Roll each piece into a long strip. You want it to be a little thick in the middle or tapered. Connect the ends of the strip to form the bunny's ears. For the face: flip the dough balls and flatten them out. Fill each dough ball with chocolate meises or anything you like), and form them into a ball. Put the filled dough balls on the end of the ears to make sure they are connected all together after proofing. That's why you need to shape the ears first, followed by the face.
Step 10
Cover the bunny-shaped rolls with a damp towel and let them rise again for around 1-1,5 hr depending on the temperature of where you live. The dough will get bigger and spring back slowly when you poke it but still left a small indent.
Step 11
About 15 mins before the dough have finished proofing, preheat your oven to 180°C (mine is a gas convection oven).
Step 12
Brush the rolls with the egg wash before baking.
Step 13
Put them in the middle rack and bake in a preheated 180°C oven for 15-17 mins. I rotate my pan after 15 mins and continue baking for another 2 mins. The bread will be golden brown.
Step 14
Transfer the bread to a wire rack to cool down.
Decorate The Bunny Rolls
Step 1
Melt the regular chocolate and the ruby chocolate (you don't really need a lot). I just put the chocolate in a small ramekin and place it in a bowl filled with hot water.
Step 2
Put the melted chocolate into a piping bag and draw the eyes and mouth of the bunny.
Step 3
Spoon the melted ruby chocolate on the bunny's ears.