Go Back

Soft & Buttery Glazed Bunny Bread Rolls

Adorable, fluffy, and golden-brown bunny-shaped bread rolls featuring a sweet honey-butter glaze. Perfect for Easter brunch or a fun baking project with kids.
Print Recipe
Prep Time 30 minutes
Cook Time 18 minutes
Total Time 2 hours 20 minutes
Servings: 12 rolls
Course: Breakfast, Side Dish, Snack
Cuisine: American, Holiday
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Dough
  • 1 cup whole milk warm (110°F)
  • 2.25 tsp active dry yeast 1 packet
  • 0.25 cup granulated sugar
  • 1 tsp salt
  • 3 tbsp unsalted butter softened
  • 1 large egg room temperature
  • 3-3.5 cups bread flour or all-purpose flour
Decoration & Glaze
  • 24 pcs raisins or chocolate chips for eyes
  • 2 tbsp unsalted butter melted
  • 1 tbsp honey

Equipment

  • Stand Mixer with dough hook
  • Baking sheet
  • Pastry brush
  • Mixing bowls

Method
 

  1. In a mixing bowl, combine warm milk and 1 tsp sugar. Sprinkle yeast on top and let bloom for 5-10 minutes until foamy.
  2. Add remaining sugar, salt, softened butter, and egg. Mix until combined.
  3. Gradually add flour while mixing with a dough hook. Knead on medium-low speed for 7-10 minutes until dough is smooth and elastic.
  4. Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
  5. Punch down dough and divide into 12 equal pieces. Roll each piece into a 12-inch rope.
  6. Shape into bunnies: Form a U-shape with the rope, twist the ends twice to create the body and ears. Press raisins/chips firmly into dough for eyes.
  7. Place shaped bunnies on a parchment-lined baking sheet. Cover loosely and let rise for 30-45 minutes until puffy.
  8. Preheat oven to 350°F (175°C). Bake for 15-18 minutes until golden brown.
  9. Mix melted butter and honey together. Brush generously over hot buns immediately after removing from oven.
  10. Serve warm and enjoy.

Notes

Ensure your yeast is fresh for the best rise. If using chocolate chips for eyes, they may melt slightly, so raisins or currants are more stable.