Bunny Buns are a charming and delicious addition to any Easter table. These soft, slightly sweet bread rolls are shaped like little bunnies—perfect for family baking and serving at holiday dinners. Below is a clear, homemade recipe with an easy shortcut using pre-made dough if you’re short on time.
Bunny Buns
These dinner rolls use a soft, pliable dough that’s easy to shape, making the recipe great for kids to help with. Whether you make the dough from scratch or use refrigerated bread dough, the technique for forming the bunnies is simple and fun. The result is a plate of warm, golden rolls that look as good as they taste.
Ingredients
- 1 cup warm milk
- 1 tablespoon yeast
- 4½ cups all-purpose flour
- 1 teaspoon salt
- ¼ cup sugar, divided
- 1 egg
- 3 tablespoons butter
Quick Shortcut: Use Pre-Made Bread Dough
Pressed for time? Use two cans of refrigerated Pillsbury French Bread (or another refrigerated bread dough) and skip the homemade rise. The shaping and bake steps are the same.
Instructions
Below are two variations: a full homemade dough method and a faster pre-made dough method. Both produce adorable bunny-shaped rolls.
Prep Time: 20 minutes • Cook Time: 20 minutes • Rising Time: 1 hour 30 minutes • Total Time: 2 hours 10 minutes • Servings: 6 bunny buns
For Homemade Dough
- Preheat the oven to 350°F (175°C).
- In a small bowl, combine 1 cup warm milk, 1 tablespoon yeast, and 1 teaspoon of sugar. Stir and let sit about 5 minutes until foamy.
- In a large bowl, whisk together 4½ cups all-purpose flour, 1 teaspoon salt, and the remaining sugar (about ¼ cup minus the teaspoon used earlier).
- Add the milk and yeast mixture to the dry ingredients and mix on low using a dough hook. Add the egg and 3 tablespoons of butter, then increase speed to medium and knead for about 5 minutes until the dough is smooth and elastic.
- Transfer the dough to a bowl lightly coated with non-stick spray, cover with plastic wrap, and let rise until doubled in size (about 1½ hours).
- Turn the dough onto a floured surface. Divide into 12 even pieces by cutting the dough in half repeatedly until you have twelve portions.
- Take 6 pieces and roll each into a rope about 10 inches long on an oiled surface. Shape each rope into a U, leaving a small circle at the base. Overlap the ends, twist again, and pinch the ends so they resemble bunny ears.
- Cut the remaining 6 pieces into 6 small pieces and roll into balls for tails. Attach a tail to the back of each bunny shape and arrange the 6 buns on a baking sheet.
- Let the shaped buns rise for another 20–30 minutes, then bake 15–20 minutes until golden brown. Remove from the oven and brush with melted butter.
Recipe Tip
If you use refrigerated dough, skip the initial rise and mix steps. Shape the rolls directly and bake as directed below.
For Pre-Made Dough
- Preheat the oven to 350°F (175°C).
- Place the refrigerated dough on a non-stick surface and cut into 12 even pieces.
- Roll 6 pieces into 10-inch ropes and shape each into a U. Overlap and twist ends, pinching the tips to form bunny ears.
- Cut the remaining pieces into small balls for tails and attach them to the bunnies. Arrange on a baking sheet.
- Bake 20–30 minutes until golden brown. Brush warm buns with butter and, if you like, sprinkle with a pinch of sugar for extra sweetness.
Equipment
- Baking sheets
- Mixing bowls
- Stand mixer with a dough hook (or hands for kneading)
- Measuring cups and spoons
- Whisk
- Non-stick spray or oil
- Plastic wrap or a clean towel
Notes & Storage
Storage: Store cooled rolls in an airtight container or a zip-top bag in the refrigerator. Reheat gently in the oven or microwave before serving. These buns freeze well—wrap individually or in a single layer, then thaw and warm when ready to eat.
Bunny Buns for Easter
These rolls make a festive centerpiece and are ideal for family gatherings. The shaping is quick once you get the hang of it, and the dough stays soft and tender. Try the homemade version when you have time, or use refrigerated dough for a fast and equally charming result.
