Bunny Buns
Soft, tender bunny buns are perfect for Easter. Made with just a few simple ingredients, these little bunny-shaped rolls are great as a side for brunch or as a on-the-go snack.
Why you will love our recipe for Easter bunny buns
- Kids love them! The Miffy look-alikes are perfect for your Easter brunch with children.
- They are super easy to make. All you need is a few basic ingredients.
- You can use this recipe for bunny-shaped buns or regular round dinner rolls! That makes this recipe perfect for any family gathering.
Ingredient notes
Flour: For the softest rolls, you want to use bread flour. Bread flour has a higher protein content, and that’s what creates the gluten and gives the bread the best texture.
Yeast: We wanted to create a recipe that everyone can make, so we opted for yeast instead of sourdough for these bunny buns. Using yeast means you can make it the same day!
Butter: Adding butter to the dough makes the buns incredibly soft. You can leave it out or use a vegan butter instead.
Milk: Like the butter, adding milk to the dough instead of water helps to create soft, pillowy buns. This is because of the protein and fat in the milk. You can use vegan milk like almond milk or water, but make sure it is unsweetened.
Sugar: We always add a little bit of sugar when we make bread. This isn’t to make the bread sweeter but to help the yeast to grow and develop.
Salt: To make bread, you always add salt. This not only helps with the flavor, but it also improves the texture.
How to make bunny buns
Our tips and tricks for the best bunny buns
- Let the dough rise at room temperature.
- Don’t skip the second rise.
- Use a kitchen scale
Frequently asked questions
Absolutely! Skip the egg wash and use vegan ingredients instead of dairy. Brush the buns with vegan butter while they are still warm to give them a shiny top before adding the decorations.
Storage
Homemade bunny buns stay fresh for 2-3 days at room temperature. Store them in a paper bag to prevent them from drying out. You can also freeze your buns. Frozen, they will last for up to six months. Take them out of the freezer the night before you are ready to serve, and let them sit on your counter overnight.
More of our favorite Easter recipes
Bunny Buns
Ingredients
- 2 ¾ cups all-purpose flour
- 2 ¼ teaspoon yeast
- 1 teaspoon salt
- 1 teaspoon granulated sugar
- ¾ cup + 2 tablespoons lukewarm milk
- 3 tablespoon unsalted butter softened
Instructions
- Whisk the salt into the flour first. This helps distribute the salt evenly and protects the yeast.
- Add the yeast and remaining ingredients. Add the milk gradually, not all at once, as you may not need all of it.
- Knead the dough for about 10 minutes, until smooth and elastic.
- Place the dough in a bowl, cover with a damp kitchen towel, and let rise in a warm place for 1 hour or until doubled in size.
- Divide the dough into 6 pieces of 2½ oz (70-75 g) and 6 pieces of 1½ oz (40-45 g).
- Shape the larger pieces into tight round balls for the bunny heads.
- Roll the smaller pieces into small oval shapes for the ears.
- Place one oval against each large dough ball.
- Use kitchen scissors or a sharp knife to cut the oval in the middle to create two bunny ears.
- Place the shaped bunny rolls on a parchment-lined baking sheet.
- Cover lightly and let rise again for 30 minutes at room temperature.
- Preheat the oven to 425 °F (220 °C).
- Brush the rolls with beaten egg.
- Bake for about 15 minutes, or until golden brown.
These Easter buns are awesome! It was fun to make with the kids and they also taste great!
So delicious!!
These are absolutely adorable and stayed so soft and fluffy. They’re a fun, festive addition to the table, and the dough was really easy to work with for shaping.