BUNNY BUNS
With a few twists and pulls, we turned sweet Easter rolls into the cutest holiday side dish.
Provided by Food Network Kitchen
Time 4h15m
Yield 12 rolls
Number Of Ingredients 21
Steps:
- For the yeast mixture: Combine the milk and 1/2 cup water in a medium saucepan and warm over low heat until about 100 degrees F (do not heat above 110 degrees F). Remove the pan from the heat and sprinkle the yeast, sugar and flour over the surface of the liquid. Set aside without stirring until foamy and rising up the sides of the pan, about 30 minutes.
- For the buns: Whisk the butter, vanilla and egg yolk into the yeast mixture. Whisk together the flour, sugar, salt, cinnamon, nutmeg and ginger in a large bowl. Make a well in the center of the flour mixture and stir in the yeast mixture with a wooden spoon to make a thick, shaggy and slightly sticky dough. Stir in the raisins. Turn the dough out onto a generously floured work surface and knead until soft and elastic, about 8 minutes. Shape into a ball.
- Grease the inside of a large bowl with butter. Put the dough in the bowl, turning to coat lightly with the butter. Cover with plastic wrap and let rise at room temperature until doubled in size, about 1 hour 30 minutes. (If you have a marker, trace a circle the size of the dough on the plastic and note the time to help you keep track.)
- Lightly butter a 9-by-13-inch baking dish.
- To form the rolls: Pat and roll the dough with a rolling pin into a 14-by-10-inch rectangle. Cut off a 2-inch-wide strip of dough across the short side and set aside. (If the remaining dough has sprung back a bit, pat it back out to a 12-by-10-inch rectangle.) Cut the large dough rectangle in half lengthwise, then cut each smaller rectangle into six 5-by-2-inch pieces, for a total of 12 pieces. Gather each piece and roll into a tight oval-shaped ball, closing any seams as best you can. Arrange in the prepared baking dish in 3 rows of 4, with any remaining seams tucked under.
- Cut the reserved strip of dough into 24 pieces for the ears. Roll each piece into a 3-inch log, fold in half and pinch the ends together to form an ear. Pinch 2 ears together so they look slightly like a heart. Repeat with the remaining logs to make 12 sets of ears. Hold each set of ears from the front where the ears come to a point and pinch them onto the front third of a dough round to secure. Cover with plastic wrap and let sit at room temperature until doubled in size, about 45 minutes. (A small indent will remain in the dough if you poke it with your finger.)
- Preheat the oven to 375 degrees F. Beat the remaining whole egg with 1 tablespoon water in a small bowl. Remove the plastic wrap and brush the tops of the dough balls and ears with the egg wash.
- Bake the rolls until very golden brown and puffy, 22 to 25 minutes. Let cool for 20 minutes, then insert 2 mini chocolate chips beneath each set of ears for the bunnies' eyes.
- For the glaze: Stir together the confectioners' sugar, milk, vanilla and lemon zest in a bowl until smooth. Transfer half of the glaze to a small piping bag or resealable plastic bag and make a small cut in the corner. Add the pink food coloring to the remaining glaze and stir to combine. Transfer the pink glaze to a small piping bag. Pipe the pink icing inside of the ears. Pipe a big dollop of white glaze where the bunnies' tails would be. Cover the white icing with the shredded coconut.
EASTER BUNNY BUNS
These cute and yummy bunny-shaped buns are great for Easter brunch or any spring meal.
Provided by Lisa
Categories Bread Quick Bread Recipes
Time 40m
Yield 12
Number Of Ingredients 8
Steps:
- Combine sour cream, butter, and water in a saucepan over medium-low heat. Cook until butter is melted, then set aside to cool until tepid.
- Preheat the oven to 375 degrees F (190 degrees C).
- Combine whole wheat flour, eggs, sugar, and salt in the bowl of an electric mixer fitted with the kneading attachment. Add sour cream mixture and mix at low speed; increase to medium speed as a ball is formed. Add a little more flour if dough is sticky.
- Form dough into balls. Use clean kitchen scissors to make snips to form ears and add peppercorns for eyes.
- Bake in the preheated oven until golden brown, 10 to 15 minutes.
Nutrition Facts : Calories 325.7 calories, Carbohydrate 43.4 g, Cholesterol 56.9 mg, Fat 14.6 g, Fiber 6.6 g, Protein 9.3 g, SaturatedFat 8.4 g, Sodium 455.9 mg, Sugar 4.5 g
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.
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
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- Open the can of dough and cut it into 6 equal parts using a knife. Take one of the dough sections and cut 1/3 of the dough off for the bunny ears; the remaining dough will be the body so roll it into a round ball. Take that 1/3 portion that you cut off and slice it into 2 equal parts and form the bunny ears (about 2 inches long and 3/4 inch wide). Slightly pinch the ears to the body so that they stay attached.
- Once rolls are done, completely cool. Pipe a nose and whiskers on the middle of the bunny face. Adhere the mini chocolate chips or mini candied pieces with a small bit of frosting. Enjoy!
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