These Easter Bunny Rolls are so natural to make and ideal for early lunch or supper! Produced using secure hand crafted yeast batter, these adorable rabbit formed rolls are rich, soft, thus charming with their salty tails.
These easter rabbit rolls are made with natively constructed yeast batter yet in case you're in a rush you could likewise utilize locally acquired mixture. Making these rabbits is an ideal method to overhaul not-hand crafted mixture!
In any case, yeast mixture is extremely simple to make starting with no outside, dislike puff baked good which needs considerably more work and consideration. I adore working with yeast mixture since it's so flexible and the heated merchandise are constantly cushy!
Furthermore, on the off chance that it's not the perfect time for Bunnies, at that point you could simply make ordinary breadsticks from the batter!
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INGREDIENTS
- 3 cups all purpose flour
- 2 1/2 tsp Instant dry yeast
- 1 cup warm water
- 1 tbsp granulated sugar
- 1 tsp salt
- 1/4 cup vegetable oil
- 1 egg
- 1 tbsp coarse sea salt
- 2 tbsp softened butter
INSTRUCTIONS
- Pour warm (not hot!) water into the bowl of a stand mixer fitted with the dough hook attachment. Add yeast, sugar, salt, oil, and flour.
- Knead on low-medium speed for about 4 minutes, until a smooth dough forms. The dough should be thick, yet soft and only slightly sticky. When it pulls away from the sides of the bowl it's ready.
- Place the dough in a greased bowl and turn the dough over to coat all sides. Cover the bowl with plastic wrap and place it in a warm environment to rise until doubled in size, about 1 hour.
- Once doubled in size, punch the dough down to release any air bubbles. Remove dough from the bowl and turn it out onto a lightly floured surface. Divide the dough into 6 equal pieces.
- Heat oven to 350°F (180°C). Line your cookie sheet with parchment paper, a silicone baking mat or lightly grease the cookie sheet.
- Roll each ball of dough into a rope about 14 inches long. Cut a 1/2-inch piece off the end, and roll into a ball for the tail. Fold the dough rope in half, and loosely twist twice to form the body of the bunny. Place on cookie sheet and press down the overlapping ear a little bit to prevent it from rising too high. To make the bunny tail press ball of dough into folded end of the twist. Repeat with remaining dough to make 6 bunnies. Let the bunnies rise for 5-10 minutes.
- Brush the tails with egg wash and sprinkle with coarse sea salt.
- Bake the bunnies for 23-25 minutes until the tops are golden brown and the edges look cooked. Remove the rolls from the oven when they are done and brush butter onto each warm bunny.
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