EASTER BUNNY SHAPED ROLLS RECIPE - (4/5)
Provided by EricS52
Number Of Ingredients 8
Steps:
- Put the butter, the sour cream and water in a small saucepan and heat, but do not cook. Cool to tepid then add the remaining ingredients. Put in a kneader (or use your kneader attachment on your mixer if you have one). If thick add more water. Let it rise double and cut into 16 equal parts. Baking tray lined with baking paper or a silicone baking mat and cut the ears with kitchen shears. When the dough is STILL SOFT, Make sure you smooth the edges around, so you do not end up with gremlin shaped horns. The eyes can then be put in, use pepper grains or similar. Bake at 375° for about 10 minutes or until golden brown. Looking for easy Easter table decor? Check out my blog post about DIY Easter Centerpieces with Peeps and Tulips. My kids loved waking up to an Easter breakfast featuring these cute Cinnabunny cinnamon rolls! See these Easter ideas and more of my favorite things when you
EASTER BUNNY ROLLS
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
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.
SWEET BUNNY BREAD ROLLS
I made this sweet rolls for my little neighbors. They are very sweet, loving and well behaved kids, i'm very proud of them. Feel free to comment, i love your feedback. Enjoy ur cooking! Have a blessed day :)
Provided by Neela rufus @neelakumari
Categories Breakfast Casseroles
Number Of Ingredients 9
Steps:
- In a bowl, soften the yeast with 2 tbs warm milk (should not be hot) for 5 mins. Beat it nicely with a egg beater.
- In a large bowl cream sugar and butter. Add the lukewarm water, salt and egg and beat it nicely. Add the flour and beat, till it's well blended.
- Place the dough in a bowl and cover it with a kitchen towel or plastic wrap and let it rise (it should double in size). Heat oven to 350*. We can store this dough for a week.
- Dust some flour, if the dough feels sticky, turn it onto a floured surface. Gently roll it into a log, cut 2" discs from it.
- Make egg shaped balls with all the discs, place it on a baking sheet and cover it with plastic wrap and let it rest for 3 hrs.
- For bunny's ear: With a sharp knife, snip the dough on one side of the ball, and leave it hanging like a rabbit's ear (from the wide side of the ball towards the narrow side, refer the above photo). Repeat it on the other side too.
- For bunny's fluffy tail: Snip slightly at the centre of the broad side of the dough ball, and roll the cut dough over to the top and press it. For bunny's eyes: place two black peppers under the ears.
- Bake for 10- 12 mins or until lightly browned. Brush the bunny rolls with melted butter and serve it warm.
BUNNY BREAD ROLLS
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
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.
HONEY-GLAZED BUNNY ROLLS
Categories Bread Mixer Bake Kid-Friendly Currant Chill Honey Gourmet Small Plates
Yield Makes 12 Rolls
Number Of Ingredients 12
Steps:
- In a small saucepan, heat milk with honey, stirring, over low heat just until lukewarm and remove pan from heat. Stir in yeast and let stand until foamy, about 5 minutes. Add butter and yolks, whisking until combined well.
- Transfer milk mixture to bowl of a standing electric mixer (or to a large bowl, if kneading by hand). Add flour and salt gradually to milk mixture, stirring until incorporated. With dough hook, knead dough until smooth, about 2 minutes. (Alternatively, dough may be kneaded by hand on a lightly floured surface until smooth, 10 to 15 minutes.)
- Transfer dough to a lightly oiled large bowl and turn to coat with oil. Let dough rise, covered with plastic wrap, in refrigerator overnight, or until doubled in bulk. (Alternatively, dough may be allowed to rise in a warm place about 2 hours, or until doubled in bulk.)
- Grease 2 baking sheets. Punch down dough and divide into 12 pieces. Form each piece into an egg shape and transfer pieces to prepared baking sheets. Form a bunny tail on each piece by holding scissors, points down, perpendicular to baking sheet and making a 1/2-inch-long snip at base of wide end. Form 2 bunny ears on each piece by making a narrow 2-inch-long snip on each side, starting near wide end and cutting toward narrow end. Form eyes on each piece by making 2 holes in narrow end with a wooden pick and pressing a currant half firmly into each hole with pick.
- Brush half of warm glaze on rolls and let rise, covered loosely with plastic wrap, in a warm place 45 minutes or less, or until doubled, in bulk (rising will take longer if dough is cold).
- Preheat oven to 400°F.
- Heat remaining glaze over low heat just until warm and brush rolls. Bake rolls in upper and lower thirds of oven, switching position of sheets in oven halfway through baking, 20 minutes, or until golden, and transfer to racks to cool.
- Serve rolls warm or at room temperature.
- In a small saucepan, heat glaze ingredients over low heat, stirring occasionally, until butter is melted. Remove pan from heat and keep glaze warm, covered.
EASTER BUNNY EASTER BREAD
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
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
CINNAMON ROLL BUNNIES
A tube of cinnamon roll dough and a little imagination make these adorable bunnies almost too cute to eat! They're sure to appeal to "somebunny" at your house this Easter. -Jenni Sharp, Milwaukee, Wisconsin
Provided by Taste of Home
Time 30m
Yield 4 servings.
Number Of Ingredients 2
Steps:
- Preheat oven to 400°. Separate dough into eight rolls. Place four rolls on a greased baking sheet., Using a 2-in. biscuit cutter, cut 3/4 in. into each side of remaining rolls, forming ears and bow ties. Add ears and bow ties to cinnamon rolls, pinching to attach; press slightly to flatten. Bake 8-10 minutes or until golden brown., Spread icing over bunnies, tinting a portion pink with food coloring if desired. Decorate as desired with candies and gel.
Nutrition Facts : Calories 290 calories, Fat 10g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 685mg sodium, Carbohydrate 47g carbohydrate (19g sugars, Fiber 1g fiber), Protein 4g protein.
More about "bunny bread rolls recipes"
HOMEMADE EASTER BUNNY ROLLS - PLATED CRAVINGS
From platedcravings.com
Ratings 21Calories 283 per servingCategory Brunch, Side Dish
- Pour warm (not hot!) water into the bowl of a stand mixer fitted with the dough hook attachment. Add yeast, sugar, salt, oil, and flour.
- Knead on low-medium speed for about 4 minutes, until a smooth dough forms. The dough should be thick, yet soft and only slightly sticky. When it pulls away from the sides of the bowl it's ready.
- Place the dough in a greased bowl and turn the dough over to coat all sides. Cover the bowl with plastic wrap and place it in a warm environment to rise until doubled in size, about 1 hour.
- Once doubled in size, punch the dough down to release any air bubbles. Remove dough from the bowl and turn it out onto a lightly floured surface. Divide the dough into 6 equal pieces.
EASTER BUNNY ROLLS - SUPER ADORABLE BREAKFAST BUNS
From everyday-delicious.com
11 EASTER BUNNY RECIPES—COMPLETE WITH RABBIT EARS
From tasteofhome.com
EASTER BUNNY DINNER ROLLS - IT'S ALWAYS AUTUMN
From itsalwaysautumn.com
THE CUTEST VEGAN EASTER BUNNY ROLLS | ALINE MADE
From aline-made.com
ORANGE EASTER BUNNY ROLLS - BETTER HOMES & GARDENS
From bhg.com
BUNNY ROLLS - BRIDGFORD BREAD AND ROLL DOUGH
From bridgford.com
SWEET BUNNY BREAD ROLLS THE PERFECT EASY BREAD RECIPE FOR YOUR …
From babyledfeeding.com
HOW TO MAKE EASTER BUNNY BREAD ROLLS - DOUGH NOT BE MAD
From doughnotbemad.com
BUNNY SHAPED CRESCENT DINNER ROLLS - THE BAKERMAMA
From thebakermama.com
EASTER BUNNY BREAD ROLLS RECIPE ON FOOD52
From food52.com
EASTER BUNNY ROLLS - HANIELA'S | RECIPES, COOKIE & CAKE DECORATING ...
From hanielas.com
EASTER BUNNY BREAD ROLLS | LAKELAND INSPIRATION
From lakeland.co.uk
BUNNY BREAD - FRESH BREAD, BUNS AND ROLLS
From bunnybread.com
BUNNY ROLLS - AMANDA'S COOKIN' - BISCUITS & ROLLS
From amandascookin.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love