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.