Tuesday, March 1, 2016

Bunny Rolls

Bunny Rolls: Savory Sweet and Satisfying

Have you seen the picture of those cute little bunny rolls that has been floating around the Internet for a while? I sure did and pinned it for later, even though when you clicked on the pin it took you to a page not in English with no instructions for making them.

Bunny Rolls: Savory Sweet and Satisfying

Well when I finally decided to tackle the bunny rolls, the pin was no longer available, which really did not matter much because it was not going to be that helpful anyways. So I did an Internet search to see if I could find someone who had made them with some success. It turns out not many had tired and most recipes I found was a recipe, but had the picture of the rolls from the pin I had. So I was pretty sure they did not actually try and make them or if they did they did not look right so they used that original pin picture.

Bunny Rolls: Savory Sweet and Satisfying

I settled on a recipe, not that I had many choices, where the picture of the rolls was from a professional chef, but I figured the dough must work for the bunny rolls. Plus it was the only one that had a different picture of the bunny rolls than the original pin.

Bunny Rolls: Savory Sweet and Satisfying

Even though mine did not turn out exactly as I had hoped, let alone like the pin I saw that inspired me to try them or the picture from a professional chef. But my kids enjoyed them and they were better than plain old boring shaped rolls. Plus they tasted good.

In the directions below I will do my best to walk you through how I made them and what I learned by making them.

Bunny Rolls
8 ounces sour cream
1/4 water
2 tablespoons unsalted butter
2 1/2 - 3 cups all purpose flour
2 tablespoon granulated sugar
2 1/4 teaspoons yeast
1/2 teaspoon salt
2 eggs
1 tablespoon water

In a small saucepan add in the sour cream, water and butter. Heat over low until the butter is melted and all the ingredients are incorporated, but do not let it boil or cook too long. Remove from the heat and let cool to room temperature.

In the bowl of a stand mixer, with the dough hook attached, add in 2 1/2 cups flour, sugar, yeast, salt, 1 egg and sour cream mixture. Knead until mixture comes together and forms a smooth ball that is not sticky, adding more flour if needed. If too thick add a little bit of water.

Remove dough from the bowl and spray bowl with cooking spray. Return the dough to the bowl and cover with a clean kitchen towel. Let rise until double in size, about 1-2 hours.

Preheat oven to 375º F. Line a baking sheet with parchment paper or a slipmat.

Divide the dough into 2 ounce pieces, about 14-16 pieces, and roll into a ball on a floured surface. Shape the dough balls into an oval shape. Use sharp kitchen scissors to cut the ears of the bunny. The ears need to be a bit on the thick side. Gently pull the ears back a little bit and round off the pointed top. Using a toothpick or skewer make an indentation in the ears. Then poke two eye holes.

In a small bowl lightly whisk together the remaining egg and 1 tablespoon water. Brush the bunny rolls with the egg wash and refrigerate for 15 minutes.

Preheat oven to 375º F.

Remove the bunny rolls from the refrigerator and make any necessary adjustments to the bunnies, like fixing the ears, ear indentations, or eye holes. Then bake for about 10 minutes or until golden brown.


Nutrition Facts
Servings 16
Amount Per Serving
Calories 136
Total Fat
Saturated Fat
Polyunsaturated Fat
Monounsaturated Fat
Trans Fat
Total Carbohydrates
Dietary Fiber
Vitamin A 3.3% Vitamin C 0.2%
Calcium 2.2% Iron 0.8%
*Nutritional information will vary depending on the brands you use.

*Adapted from Mom Always Finds Out.
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