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.
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.
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