Description
Soft, slightly sweet, and playfully shaped Bunny Buns that bake up golden on the outside and pillowy inside, perfect for breakfasts, spring gatherings, and smiles at the table.
Ingredients
- All-Purpose Flour: 4 cups
- Granulated Sugar: 1/4 cup
- Active Dry Yeast: 2 1/4 teaspoons
- Warm Milk: 1 cup
- Unsalted Butter, melted: 4 tablespoons
- Salt: 1 teaspoon
- Eggs: 2 large, divided
- Raisins or Chocolate Chips, for eyes: as needed
- Coarse Sugar, for tails: optional
Instructions
- Activate Yeast: In a mixing bowl, stir the granulated sugar into the warm milk, sprinkle the yeast over, and let stand until foamy.
- Make the Dough: Add the flour, salt, melted butter, and 1 egg to the yeast mixture. Mix until a soft dough forms, then knead until smooth and elastic.
- First Rise: Lightly oil a large bowl, place the dough inside, cover, and let rise in a warm spot until doubled in size.
- Shape Bunnies: Punch down the dough and divide into equal portions. Roll each into a ball, pinch a small piece for the tail, and attach. Use kitchen scissors to snip two ears on each ball.
- Proof: Arrange shaped bunnies on a parchment-lined baking sheet. Cover and let rest briefly to puff slightly.
- Egg Wash and Bake: Beat the remaining egg and brush over the buns. Bake at 350°F (175°C) for 15 to 18 minutes, until golden.
- Finish and Serve: Press in raisins or chocolate chips for eyes, add coarse sugar to tails if desired, cool slightly, and serve warm.
Notes
- Test yeast first, it should foam within minutes in warm milk.
- For extra fluff, let shaped buns rest an additional 15 minutes before baking.
- A tiny pinch at the ear tips helps them keep shape in the oven.
- Brush with a touch of honey butter after baking for shine and flavor.
Nutrition
- Serving Size: 1 bun
- Calories: 190
- Sugar: 5 g
- Sodium: 160 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 25 mg