This light, buttery, sweet, Easter bunny rolls with a delicate orange flavor and a sweet, sugary glaze is everything you want on your Easter brunch table. They're easy to make and super cute for the kids.
Add enough of the remaining flour to make a dough.
Let rest for 10 minutes.
Knead dough 10 minutes, or until elastic, on a floured surface.
Place in a greased bowl, turn to grease top, cover with a clean tea towel and allow to rise until double. About 2 hours.
Punch down, cover, and allow to rest 10 minutes.
Divide dough in 24 equal pieces.
On a lightly floured surface roll dough into a ½ inch thick rectangle.
Cut dough in strips about ½ inch wide with a sharp knife and roll between your hands to smooth.You can make these into two kinds of bunnies.
Twist Bunnies
For each bunny you will need a 14 inch strip of dough.
On a lightly greased cookie sheet lap one end of the strip over the other to form a loop.
Now, bring the end that is underneath up over the top end, letting each end extend to the sides to form ears.
Pat tips of ears to make a point.
Roll a small piece of dough into a ball and put it on the bottom loop for a tail.
Let rise until double.
Grazing Bunnies
For each bunny you will need a 10 inch piece of dough for the body and a 5 inch strip for the head.
On a lightly greased cookie sheet make a loose swirl for the body with the longer strip, and one for the head with the smaller strip.
Place the head close to the body.
To add the ears pinch off 1 ½ inch strips of dough and roll to form ears.
Place next to the head.
Use a little bit of dough to make a small ball for the tail.
Allow to double.The second rise will take from 45-60 minutes.
Bake at 375 for 12 -15 minutes.
Frost while warm with sugar glaze.
Sugar Glaze
21/2 cups Confectioner's Sugar
⅓ cup butter, melted
½ teaspoon vanilla or 1 tablespoon lemon juice
Stir until blended
Brush over rolls while they are still hot.
Notes
Storage:Store the baked Easter bunny rolls in an airtight container at room temperature for up to three days.You can also freeze them - just make sure not to glaze them first.Tips:
Make sure all of the ingredients are at warm room temperature and liquids are around 110F for best results.
If you're using instant yeast (rapid rise) instead of active dry yeast skip the proofing step and add the yeast in with the flour.
You can use frozen bread dough and make these Easter bunny rolls even easier. Just shape and bake then glaze with the orange glaze. They're not as good but definitely quicker.
Make these cinnamon by rolling the "ropes" in cinnamon and sugar.
It will probably take a little practice to form the bunnies. Be patient and remember that they don't have to be perfect!
Make these Easter bunny rolls savory by using this buttermilk bread recipe and omitting the glaze. Shape as directed in this recipe - and use a sprinkle of coarse salt on the tail.