Bunny Bread Rolls Recipe

Mornings can be rough, but a fun breakfast roll makes them easier. Just, how adorable are these bunny bread rolls? They're sure to be a hit with the whole family too!

Download a PDF print-friendly version of the recipe here.

Try making our Alice Bunny Bread Rolls – download PDF recipe

These bunny bread rolls recipe are sure to be a hit with the whole family in spring, or any time of the year! Plus, if you’re looking for some casual Easter lunch ideas, slice these little bunny bread rolls open fill generously with your favourite sandwich filling for the cutest more-ish sandwiches ever!

My little girl utterly loves anything baked, and she certainly gets her sweet-tooth off me! I hope you enjoy the recipe and let me know how you get on by tagging me over @whenalicesleeps – I'd love to see your hopping fab bunny rolls! They are simply great with just a pat of melted butter, yum! –– Cindy

Ingredients:

400g strong bread flour

25g margarine

70g caster sugar

½ tsp salt

7g fast action dry yeast

200g warm water

Finishing:

1 x beaten egg for egg wash

50g Dark Chocolate (melted)

Piping Bag

Instructions:

1. Sift the flour into a large mixing bowl, rub the margarine into the flour. Add the sugar, salt and yeast and make a well in the centre. Pour in the water and bring together with your hands to make a soft dough. Remove from the bowl and knead for 10 minutes, until springy and elastic.

2. Cover the mixing bowl with a clean damp tea towel. Place in a warm, humid environment and allow to rise for 1.5 hours for the dough to doubled in size.

3. Working quickly, divide the dough into eight equal portions and roll 6 of them into balls and place on a greaseproof paper lined baking tray.

4. Cut the 2 remaining pieces into 6 (12 total) and then shape them into bunny ears and add to the dough balls.

5. Leave to rise, covered with greased cling film, for another 30 minutes until doubled in size.

6. Pre-heat oven to 190C/170Fan/GM 5.

7. Brush with the beaten egg and then bake for about 20 minutes until golden brown.

8. Once your bunnies are completely cooled, draw faces on using the melted dark chocolate.

TIP: The dough will start to prove as you’re assembling your bunnies, so it’s best to do this quickly to stop them rising and losing their shape.

{Photos by Cindy Cheung}