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bunny rolls
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Fresh-Baked Bunny Rolls For Easter Dinner

Heidi VanValkenburg shares how to make fresh-baked bunny rolls that look harder to make than they are.

Find more recipes at www.rhodesbakenserv.com.


 

Honey Bunnies

INGREDIENTS

  • 12 Rhodes White Dinner Rolls, dough thawed to room temperature
  • 1/4 cup butter, melted
  • 1/4 cup honey

METHOD

  1. Cut off 1/3 of 1 roll. Roll the larger piece of dough into a 5-inch rope. Roll the rope into a spiral. Place on a baking sheet sprayed with nonstick spray with the end pointing down. This will become the body of the bunny.
  2. Cut the remaining 1/3 in half. Take one half and form it into a 1-inch oval. Cut, lengthwise, 3/4 of the way down, fan the ears. Place on top of the spiral.
  3. Cut off a tiny amount of the remaining dough, round it, and place it at the round of the spiral for the tail.
  4. Form the rest of that dough into a rounded almond shape for the head. Place this at the top of the spiral, overlapping the base of the ears.
  5. Repeat steps 1-4 with remaining rolls.
  6. Cover the rolls with plastic wrap sprayed with nonstick spray. Let rise for 45-60 minutes. The rolls are ready to bake when the dough looks light and airy and the bunnies have plumped to about double the size.
  7. Mix honey and butter together in a small dish. Melt in the microwave if the mixture is too thick to brush onto the bunnies. Brush the bunnies with half of the honey butter.
  8. Bake at 350ºF for 15-20 minutes or until lightly golden brown. Brush again with the honey butter.

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