Description
Bunny Buns are soft, slightly sweet yeast rolls shaped into adorable bunny shapes, perfect for springtime celebrations, Easter brunch, or baking with kids. These fluffy buns feature mini chocolate chip or raisin eyes and optional almond or dough scrap tails and whiskers, making them as charming as they are delicious.
Ingredients
Scale
For the Dough
- 1 cup warm milk (about 110°F)
- 2¼ teaspoons active dry yeast (1 packet)
- ¼ cup granulated sugar
- ¼ cup unsalted butter (softened)
- 1 large egg
- ½ teaspoon salt
- 3½ cups all-purpose flour (plus more as needed)
For Assembly & Topping
- 1 tablespoon milk (for brushing)
- Mini chocolate chips or raisins (for eyes)
- Sliced almonds or dough scraps (for tails or whiskers, optional)
Instructions
- Activate the yeast: In a large mixing bowl, combine warm milk, yeast, and 1 tablespoon of sugar. Let sit for 5–10 minutes until foamy to ensure the yeast is active.
- Mix the dough: Add the remaining sugar, softened butter, egg, salt, and 2 cups of flour to the yeast mixture. Stir until combined, then gradually add the remaining flour until a soft, manageable dough forms.
- Knead the dough: On a floured surface, knead the dough for 6–8 minutes until it becomes smooth and elastic. Place it in a greased bowl, cover, and let it rise in a warm place for 1 hour or until doubled in size.
- Shape the buns: Punch down the risen dough and divide it into 12 equal pieces. Shape each piece into a ball for the bunny’s body. Pinch off a small piece of dough to form two ears for each bun and attach them on top.
- Prepare for second rise: Arrange the shaped buns on a parchment-lined baking sheet. Press mini chocolate chips or raisins into each bun to create eyes. Cover loosely and let rise for 20–30 minutes.
- Bake the buns: Preheat your oven to 375°F (190°C). Lightly brush each bun with milk to promote browning. Bake for 12–15 minutes or until the buns turn golden brown.
- Cool and serve: Allow the buns to cool slightly on a wire rack before serving. Optionally, decorate with sliced almonds or dough scraps for tails or whiskers.
Notes
- These buns are perfect for springtime or Easter celebrations and are fun to make with children.
- For added flavor, consider mixing in a bit of honey or cinnamon into the dough.
- You can substitute mini chocolate chips with raisins or currants as eyes.
- Make sure milk is warm, not hot, to activate yeast properly without killing it.
- Allowing the second rise helps buns become fluffy and lighter in texture.
- Use parchment paper to prevent buns from sticking to the baking sheet.
