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These bunny bread rolls are adorable! So perfect!
2 c all purpose flour
3/4 tsp yeast
1/4 c sugar
1 Tbsp butter
2 Tbsp warm whole milk
1/8 tsp salt
1 Tbsp butter, melted
1/4 c warm waterVIEW IN GALLERY
1.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.
2.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.
3.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.
4.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.
5.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.
6.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.
7.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.
8.Bake for 10- 12 mins or until lightly browned. Brush the bunny rolls with melted butter and serve it warm.