Bunny Buns

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These adorable Bunny Buns will be the perfect addition to your table this Easter! They’re soft, fluffy and so easy to make.

Bunny Buns

These festive Bunny Buns will be perfect alongside any Easter meal! They’re soft, fluffy and super easy to make. Plus they taste delicious plain, with butter or even as mini bunny shaped sandwiches!

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Ingredient Breakdown

Water- hydrates the dough which allows gluten to develop.

Milk – makes the rolls flavorful and fluffy. Whole milk is best for baking.

Instant yeast – makes the dough rise.

Bread flour – gives the dinner rolls structure. You can substitute some or all of the bread flour with all-purpose flour however, they may not be as fluffy.

Salt – enhances flavor.

Bunny Bun cross section

How To Make Bunny Buns

1. Heat the water and milk until lukewarm (110°F) then pour into a mixing bowl and sprinkle the yeast on top. Let sit for 3 minutes then whisk together.

2. Place the bowl on a stand mixer fitted with a dough hook. Add all of the bread flour and sprinkle the salt on top. Mix on low speed until all of the flour is absorbed.

3. Knead dough in the mixer or by hand for an additional 5 minutes. Transfer dough to a large greased bowl then cover and allow to rise in a warm place for an hour or until doubled in size.

Bun dough in a bowl

4. Once the dough has risen, punch it down to release the air then divide the dough into 12 equal pieces. Form each piece into a ball then place on a baking sheet lined with parchment paper and sprinkled with cornmeal. Cover and allow to rise in a warm place for an hour or until doubled in size.

5. Use a pair of scissors to snip 2 bunny ears onto each of the buns. Bake the buns at 375°F for 15 minutes or until the internal temperature of the bread reaches 190°F. Transfer buns to a wire rack to cool (this will allow the air to circulate and prevent them from becoming soggy). If desired, use a food coloring marker to draw faces onto the buns. Store Bunny Buns in an airtight container at room temperature for up to 3 days.

Bunny Bun dough on a baking sheet

Pro Tips For Bunny Buns

  • Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate; baking is a science after all!
  • Do not overheat the water/milk or you’ll kill the yeast! Yeast dies at 140°F.
  • It’s best to let the dough rise someplace warm. I’ll usually place it on or next to my stovetop if my oven is on.
  • Try using a food coloring marker to draw bunny faces onto the buns!
Bunny Bun with a face

If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂

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5 from 1 vote

Bunny Buns

These adorable Bunny Buns will be the perfect addition to your table this Easter! They're soft, fluffy and so easy to make.
Course Breakfast, Brunch, Side Dish, Snack
Cuisine American
Prep Time 25 minutes
Cook Time 15 minutes
Rising Time 2 hours
Total Time 2 hours 40 minutes
Servings 12 buns
Calories 151kcal
Author Maria Azzarelli

Equipment

  • Stand mixer
  • Baking sheet
  • Parchment paper

Ingredients

  • 240 g (1 cup) water, 110°F
  • 60 g (1/4 cup) whole milk, 110°F
  • 1 ¼ tsp instant yeast
  • 480 g (4 cups) bread flour
  • 1 ¼ tsp salt
  • cornmeal, for baking sheet

Instructions

  • Heat the water and milk until lukewarm (110°F) then pour into a mixing bowl and sprinkle the yeast on top. Let sit for 3 minutes then whisk together.
  • Place the bowl on a stand mixer fitted with a dough hook. Add all of the bread flour and sprinkle the salt on top. Mix on low speed until all of the flour is absorbed.
  • Knead dough in the mixer or by hand for an additional 5 minutes. Transfer dough to a large greased bowl then cover and allow to rise in a warm place for an hour or until doubled in size.
  • Once the dough has risen, punch it down to release the air then divide the dough into 12 equal pieces. Form each piece into a ball then place on a baking sheet lined with parchment paper and sprinkled with cornmeal. Cover and allow to rise in a warm place for an hour or until doubled in size.
  • Preheat the oven to 375°F while the buns are rising.
  • Use a pair of scissors to snip 2 bunny ears onto each of the buns. Bake the buns for 15 minutes or until the internal temperature of the bread reaches 190°F. Transfer buns to a wire rack to cool (this will allow the air to circulate and prevent them from becoming soggy). If desired, use a food coloring marker to draw faces onto the buns.

Notes

  • Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
 
 
  • Store Bunny Buns in an airtight container at room temperature for up to 3 days.
 
  • Nutrition: the provided nutritional information is an estimate per serving. Please read my Nutrition Disclaimer for more information.

Nutrition

Calories: 151kcal | Carbohydrates: 30g | Protein: 5g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Cholesterol: 1mg | Sodium: 247mg | Potassium: 59mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 9IU | Vitamin C: 0.004mg | Calcium: 13mg | Iron: 0.4mg

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