There have been so many bread roll recipes recently that I’ve been wanting to try. With Easter just around the corner, I thought it would be fun to try making bunny shaped breads.
I’m still working on trying to get my bunnies looking right. I tried making bunny steamed buns previously. My mom called me after I posted the steamed bunny buns to tell me they looked nothing like bunnies. This time I tried to shape the front portion smaller where the head and make the body section wider. But after the dough proofed and after they baked, they basically became a blob again.
Next time I’ll have to take these out about a minute sooner or turn down the heat because the tips of the ears got a little too brown. For the eyes, I tried two different things. For some of them I stuck brown sprinkles inside. For others I painted melted chocolate. I like the look of the sprinkles pushed inside better.
For the recipe, I tried out this sour cream yeast roll recipe. The rolls were nice and soft. I am submitting this post to Yeastspotting.
Recipe: Sour Cream Bunny Buns
(Recipe found on Daily Doses of Sugar, originally from Taste of Home Magazine)
- 2-1/2 to 3 cups all-purpose flour
- 2 tablespoons sugar
- 1 package (1/4 ounce) active dry yeast
- 1 teaspoon salt
- 1 cup (8 ounces) sour cream
- 1/4 cup water
- 2 tablespoons butter
- 1 egg
- In a large bowl, combine 1-1/2 cups flour, sugar, yeast and salt.
- In a small saucepan, heat the sour cream, water and 2 tablespoons butter to 120°-130°; add to dry ingredients.
- Beat on medium speed for 2 minutes. Add egg and 1/2 cup flour; beat 2 minutes longer. Stir in enough remaining flour to form a soft dough.
- Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. (I used my stand mixer with the dough hook attachment.)
- Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch dough down. Turn onto a lightly floured surface; divide into 24 pieces. Shape each into a smooth oval. Try to make one side slightly thinner for the head. Taking a pair of kitchen sheers, make two cuts on the top of the dough to form ears. Place bunnies on baking sheet lined with parchment paper.
- Cover and let rise until doubled, about 30 minutes.
- Bake at 375° for about 10 minutes or until golden brown.