sweet bunny bread rolls

How To Make sweet bunny bread rolls

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  1

  In a bowl, soften the yeast with 2 tbs warm milk (should not be hot) for 5 mins. Beat it nicely with a egg beater.
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  2

  In a large bowl cream sugar and butter. Add the lukewarm water, salt and egg and beat it nicely. Add the flour and beat, till it's well blended.
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  3

  Place the dough in a bowl and cover it with a kitchen towel or plastic wrap and let it rise (it should double in size). Heat oven to 350*. We can store this dough for a week.
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  4

  Dust some flour, if the dough feels sticky, turn it onto a floured surface. Gently roll it into a log, cut 2" discs from it.
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  5

  Make egg shaped balls with all the discs, place it on a baking sheet and cover it with plastic wrap and let it rest for 3 hrs.
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  6

  For bunny's ear: With a sharp knife, snip the dough on one side of the ball, and leave it hanging like a rabbit's ear (from the wide side of the ball towards the narrow side, refer the above photo). Repeat it on the other side too.
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  7

  For bunny's fluffy tail: Snip slightly at the centre of the broad side of the dough ball, and roll the cut dough over to the top and press it. For bunny's eyes: place two black peppers under the ears.
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  8

  Bake for 10- 12 mins or until lightly browned. Brush the bunny rolls with melted butter and serve it warm.
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