EASTER BUNNY ROLLS
If you're planning an Easter feast, why not hop to it and roll out a bevy of bunnies? They'll multiply quicker than you think...and your hearty eaters will "cotton" to them! -Bonnie Myers, Callaway, Nebraska
Provided by Taste of Home
Time 40m
Yield 2 dozen.
Number Of Ingredients 12
Steps:
- In a small bowl, dissolve yeast in warm water. In a large bowl, combine sugar, shortening, egg, celery seed, salt, sage, nutmeg, yeast mixture and 2 cups flour; beat on medium speed until mixture resembles sand. Add milk, blend until smooth. Stir in enough remaining flour to form a soft dough. Turn dough onto a floured surface; knead until smooth and elastic; about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour. Punch dough down; let rest 10 minutes., Divide dough into 24 pieces. For each bunny, roll one piece of dough into a 20-in. rope. Cut rope into one 10-in. piece, one 5-in. piece, two 2-in. pieces and one 1-in. piece. Coil 10-in. piece for body; place on a greased baking sheet. Coil 5-in. piece for head; place next to body. Form ears from the 2-in. pieces and tail from the 1-in. piece; add to bunny. Pinch and seal pieces together. Repeat, placing bunnies 2 in. apart on the baking sheet. Cover with a kitchen towel; let rise until doubled, about 25 minutes., Preheat oven to 375°. Bake 10-12 minutes or until lightly browned. Brush with melted butter. Serve warm.
Nutrition Facts : Calories 80 calories, Fat 2g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 105mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein.
SWEET DINNER ROLLS
This dough makes wonderful dinner rolls but can also be used to make cinnamon rolls. Mixing it in your bread machine but bake the rolls in the oven. They're light, soft and sweet.
Provided by Donna West
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 2h20m
Yield 16
Number Of Ingredients 9
Steps:
- Place water, milk, egg, 1/3 cup butter, sugar, salt, flour and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select Dough/Knead and First Rise Cycle; press Start.
- When cycle finishes, turn dough out onto a lightly floured surface. Divide dough in half. Roll each half into a 12 inch circle, spread 1/4 cup softened butter over entire round. Cut each circle into 8 wedges. Roll wedges starting at wide end; roll gently but tightly. Place point side down on ungreased cookie sheet. Cover with clean kitchen towel and put in a warm place, let rise 1 hour. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
- Bake in preheated oven for 10 to 15 minutes, until golden.
Nutrition Facts : Calories 191.7 calories, Carbohydrate 27.1 g, Cholesterol 30 mg, Fat 7.5 g, Fiber 0.9 g, Protein 3.9 g, SaturatedFat 4.5 g, Sodium 201.5 mg, Sugar 4.6 g
EASTER BUNNY EASTER BREAD
This is a fun technique to create a basket of Easter bunny bread rolls, perfect for Easter brunch or a kids' party. They're so adorable, people will barely be able to stand it! You can use this dough recipe (which is my Hot Cross Bun recipe, without the rum and dried fruit), or my Easter Bread recipe, or any sweet or unsweetened bread dough you like.
Provided by Chef John
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 3h45m
Yield 8
Number Of Ingredients 17
Steps:
- Whisk warm milk, 1/4 cup flour, and yeast for dough together in the bowl of a stand mixer. Let sit about 15 minutes to ensure yeast is active; small bubbles should start to rise to the surface. Add sugar, beaten egg, lemon and orange zest, cinnamon, salt, cardamom, nutmeg, melted butter, and most of the remaining flour (you might not need it all). Mix with a dough hook attachment until dough pulls away from the sides of the bowl and becomes slightly elastic, 5 or 6 minutes. Continue kneading until dough is soft and shiny, about 10 minutes. Remove dough from dough hook and shape into a ball. Transfer to a lightly floured work surface.
- Shape dough into a round ball. Transfer to lightly oiled mixing bowl. Cover and let rise in a relatively warm, draft-free place until double in size, about 2 hours.
- Poke dough down a bit with your fingertips. Transfer to a lightly floured work surface. Work dough into a uniform piece and cut into eight 4-ounce pieces. Roll one piece with the flats your hands into a 12-inch rope; it's okay if one end is a little thicker than the other.
- Cut 2 inches off the smaller end and 3 inches off the larger end. Roll the 2-inch piece into a ball for the tail. Roll the ends of the 3-inch piece into points, then flatten one end slightly for the face. Roll the remaining piece into a 12-inch rope, about 1/2 inch wide.
- Transfer the rope to a Silpat®-lined baking sheet and make a coil for the body. The end of the coil will be the bunny's front legs and paws, so place the head on top of that, touching the body, with the flatter side facing the same way as the paws.
- Cut the back side of the head (the pointy side) about 2/3 of the way in towards the face to make 2 ears. Make depressions in the middle of each ear with a bench scraper or the back of a knife; do not cut all the way through. Set the tail in place, touching the back of the body.
- Repeat to form remaining bunnies; you will use 2 lined baking sheets for 8 bunnies. Cover loosely with plastic wrap and proof in a warm spot for 15 minutes.
- Preheat the oven to 400 degrees F (200 degrees C). Beat egg and water together for egg wash.
- Remove plastic wrap from the baking sheets and brush dough with egg wash. Poke small holes in the faces for eyes, then push raisins in the holes. Redefine the ears by pressing again with a bench scraper or knife.
- Bake in the center of the preheated oven until beautifully browned, 12 to 15 minutes. Carefully remove from the pan and transfer to a wire rack to cool.
- Cut into the center of the ears again to redefine them. Brush bunnies with simple syrup and sprinkle coconut onto the tails.
Nutrition Facts : Calories 321.5 calories, Carbohydrate 43.2 g, Cholesterol 75 mg, Fat 12.9 g, Fiber 1.7 g, Protein 8.2 g, SaturatedFat 7.5 g, Sodium 248.6 mg, Sugar 9.6 g
CINNAMON ROLL BUNNIES
Turn refrigerated cinnamon roll dough into adorable bunnies. These sweet treats are perfect for Easter brunches and baby showers.
Provided by foodelicious
Categories Bread Yeast Bread Recipes
Time 30m
Yield 5
Number Of Ingredients 2
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Unroll the dough of 1 cinnamon roll and cut in half. Roll 1 of the halves to form the "body". Rotate the roll so the outer end of the roll is facing downward. This will form the bunny's "front legs". Cut off 1/3 of the remaining dough and roll it up to form the "tail". Roll up the last 2/3 of the dough to about the halfway point to form the "head". Slice through the remaining unrolled portion and fan out the pieces to form the "ears".
- To attach the "tail" and "head" to the "body", rub away any cinnamon coating, wet the dough, and press the pieces together. Spread out the "ears" and pinch them at the tips to shape. Repeat with remaining rolls.
- Transfer the "bunnies" to the prepared baking sheet by carefully lifting with a spatula or scraper.
- Bake in the preheated oven until golden brown, 15 to 18 minutes. Slide parchment paper with "bunnies" onto a rack to cool slightly.
- Spread the glaze onto the warm "bunnies", following the pattern of the swirls and ears. Press a raisin in the the center of the swirl on the head to form the "eyes".
Nutrition Facts : Calories 291.1 calories, Carbohydrate 49.3 g, Fat 8.1 g, Fiber 2.7 g, Protein 3.6 g, SaturatedFat 2.7 g, Sodium 543.1 mg, Sugar 0.3 g
EASTER BUNNY SHAPED ROLLS RECIPE - (4/5)
Provided by EricS52
Number Of Ingredients 8
Steps:
- Put the butter, the sour cream and water in a small saucepan and heat, but do not cook. Cool to tepid then add the remaining ingredients. Put in a kneader (or use your kneader attachment on your mixer if you have one). If thick add more water. Let it rise double and cut into 16 equal parts. Baking tray lined with baking paper or a silicone baking mat and cut the ears with kitchen shears. When the dough is STILL SOFT, Make sure you smooth the edges around, so you do not end up with gremlin shaped horns. The eyes can then be put in, use pepper grains or similar. Bake at 375° for about 10 minutes or until golden brown. Looking for easy Easter table decor? Check out my blog post about DIY Easter Centerpieces with Peeps and Tulips. My kids loved waking up to an Easter breakfast featuring these cute Cinnabunny cinnamon rolls! See these Easter ideas and more of my favorite things when you
ORANGE-GLAZED BUNNY ROLLS
Orange marmalade gives the frosting on these tender yeast rolls a pleasant citrus flavor. Shape the rolls any way you like for any special occasion. -Gerri Brown, Canfield, Ohio
Provided by Taste of Home
Time 1h
Yield 1 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, dissolve yeast in warm water. Add the milk, shortening, eggs, sugar, orange juice, orange zest, salt and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down; turn on a lightly floured surface. Divide into 13 pieces. Shape 12 pieces into 12-in. ropes. Fold each in half; twist top half of the open end twice to form ears. Place 2 in. apart on greased baking sheets. Shape remaining dough into 12 balls. Place one on the loop end of each roll to form a tail; press into dough. Cover and let rise until doubled, about 30 minutes., Bake at 375° for 12-15 minutes or until golden brown. Cool on wire racks. In a small bowl, combine the glaze ingredients. Spread over rolls.
Nutrition Facts : Calories 399 calories, Fat 10g fat (3g saturated fat), Cholesterol 39mg cholesterol, Sodium 222mg sodium, Carbohydrate 69g carbohydrate (27g sugars, Fiber 2g fiber), Protein 8g protein.
THE BEST SWEET YEAST ROLL DOUGH I HAVE EVER FOUND
These homemade rolls are a recipe that brings back memories of childhood. It's a basic, old-fashioned yeast roll recipe. They smell amazing while baking but be patient... good things come to those who wait. Dense but tender, they remind us of a Hawaiian roll in flavor but with a firmer texture. These rolls are delicious alone,...
Provided by Kathie Carr
Categories Other Breads
Time 2h40m
Number Of Ingredients 9
Steps:
- 1. Scald milk (bring just to a boil and remove from heat immediately).
- 2. Stir in sugar, salt, and butter. Set aside and allow to cool to lukewarm.
- 3. In a large bowl mix warm water and yeast. Stir until dissolved.
- 4. Stir in lukewarm milk mixture.
- 5. Add beaten eggs.
- 6. Stir in half the flour. Beat until smooth. Add remaining flour gradually, mixing as you go. You may need a bit more or less than the total 4 1/2 cups called for in the recipe, depending on the humidity and other factors.
- 7. Your dough should be elastic and slightly stiff but not dry.
- 8. Turn dough out onto a floured board and knead until smooth and very elastic. This usually takes 8-10 minutes.
- 9. Butter the inside of a large mixing bowl. Put dough in bowl and turn dough over a couple of times to coat it all with the butter.
- 10. Cover bowl and place in a warm place so it can rise.
- 11. It will take about 1 hour to double in bulk.
- 12. At that time punch dough down and turn out onto a lightly floured board to shape.
- 13. At this point, you can shape and fill as desired. To make dinner rolls, pinch off about 2-3 tablespoons of dough and shape into a ball. Place each one in a buttered muffin tin or baking pan, barely touching each other, do not crowd rolls.
- 14. Cover prepared rolls and allow to rise in a warm place until doubled in bulk, again about 1 hour.
- 15. Rolls should now touch each other. (A little more rising will occur during baking.)
- 16. Preheat oven to 350 degrees when rolls are about 10 minutes from being ready for baking. When ready to bake place rolls in the oven and bake for 20-25 minutes. They should be browned nicely and smell so good and yeasty!
- 17. Brush tops of rolls with melted butter immediately when removed from the oven.
- 18. Allow rolls to sit for at least 10-15 minutes before eating.
SWEET BUNNY BREAD ROLLS
I made this sweet rolls for my little neighbors. They are very sweet, loving and well behaved kids, i'm very proud of them. Feel free to comment, i love your feedback. Enjoy ur cooking! Have a blessed day :)
Provided by Neela rufus @neelakumari
Categories Breakfast Casseroles
Number Of Ingredients 9
Steps:
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Bake for 10- 12 mins or until lightly browned. Brush the bunny rolls with melted butter and serve it warm.
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CINNAMON ROLL BUNNIES RECIPE - PILLSBURY.COM
From pillsbury.com
4/5 (5)Category BreakfastServings 4Total Time 45 mins
- Place 4 rolls on cookie sheet, about 3 inches apart. Unwind remaining 4 rolls into long dough strips. For each bunny, place one dough strip, cut ends together, next to a whole roll. Press and firmly pinch cut ends into top of whole roll. Shape strip into floppy bunny ears.
- Spread frosting on warm rolls. On each bunny, place two chocolate chips for eyes, 1 red baking chip for nose and 2 almond slices for teeth. Serve warm.
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