Yes, we took on the Pinterest Easter bunnies. Have you seen them, pinned on everyone’s holiday boards? Turns out that picture is actually of a bunny cookie, and these sad rolls are more an accurate visual of how things would turn out. But, I’m happy to tell you that after making dozens upon dozens of rolls, we have some tips to help you make some cute little bunnies.
However, I won’t lie to you (it is Easter, after all) that these Easter Bunny Brioche Rolls are a little tricky. And you may have some rolls that end up a little wonky. But, as my children oohed and ahhed over even the misshapen ones, I could see we had a winner idea.
Easter Bunny Brioche Rolls
I made the Easter Bunny Brioche Rolls with the whole wheat brioche dough, the challah dough, and the master dough. The master dough made slightly better bunnies – the ears held their shape a bit better, but I will admit the brioche made for a tastier treat (especially coated in sugar). Whichever dough you use, make sure it is very cold (chilled at least overnight).
To Make the Bunnies: (Head to our Instagram page for videos on how to make the bunnies! You can find them located in our Instagram Stories). This recipe is in partnership with Red Star Yeast.
Preheat your oven to 350F, and then line baking sheets with parchment paper. Divide the dough into 2 ounce pieces, and roll into a ball on a lightly floured surface. (The rolls puff up quite a bit, and I found making them any bigger didn’t work well; the bunnies just looked very ‘blobby’.) Shape the dough into an oval, and then use a sharp scissor to cut the bunny ears. You want the ears to be a bit thick; if they are too thin they will bake right back into the roll without any shape.
After snipping out ears, gently pull the ears back and round off the point (I’ve found this to be important, otherwise the ears shrink and take the shape of pigs or cat ears). Gently press the ears into the roll, but not too much or they will bake right back in. Gently brush the bunnies with egg wash, and then use the sharp end of a skewer or toothpick to poke eye holes. Use the dull end of the skewer to make ear indentations. You may have to do this a few times to make it stay. Place the baking sheet in the fridge for 15 minutes (this will help bunnies keep their shape) and then bake for 13-17 minutes until golden brown.
Let the bunnies cool slightly on the baking sheet. If desired, you can use a pastry brush to brush them lightly with melted butter, and then roll the bunnies into granulated sugar, or sprinkle them lightly with the sugar. You may have to re-poke the eye holes both after they come out of the oven, and after rolling them in sugar.
(Of course, if you are getting frustrated at any point, you can roll the 2 ounce portions into balls, and bake them into circles. Then, brush with butter and roll into sugar, and serve! Easy sugared brioche rolls for breakfast or Easter brunch.)
Note: Red Star Yeast is a sponsor of BreadIn5’s book promotion and other activities, and provided free samples of Red Star and Platinum yeast for testing. BreadIn5.com is readers supported–when you buy through links on the site, BreadIn5 LLC earns commissions.