Bunny Bread
This bunny bread recipe makes dinner rolls that are cute, soft, and delicious! They’re perfect for any spring occasion or as an Easter recipe, and a fun and easy baking project.
We love creating recipes that bring joy to your table, and Alex and I created the most fun project this year: bunny bread! These “bunny buns” are right up our alley with their soft, tender texture and charming appearance. They’re great for Easter or any spring occasion. (Of course, our kids gobbled them up in a flash!)
As cookbook authors passionate about the art of homemade bread, we designed this recipe to be approachable for both experienced bakers and beginners alike. The dough comes together easily, and shaping these cute bunnies is simple yet rewarding. It takes a bit of time, but it’s absolutely worth it for the adorable result!
Bunny bread process overview
Here’s the basic outline of the tasks for this bunny bread recipe. The process takes about 3 hours total, so it’s best for a weekend or day off when you have time set aside. It’s quick and easy and results in soft, delicious bunny rolls! Here’s an outline of what you’ll have to do:
| Mix the dough | 15 minutes active |
| Proof 1 | 1 hour hands off |
| Form rolls | 10 minutes active |
| Proof 2 | 45 minutes, hands off |
| Form the bunnies | 15 minutes active |
| Bake | 25 minutes (2 sheet pans separately) |
| Draw faces | 5 minutes active |
Required tools
Making no knead bread requires a few tools. It’s easiest to make with a Dutch oven, but you can also use a pizza stone. There are several optional tools as well that make things easier, but are not required. Here’s what you need!
- Kitchen twine: You’ll use twine to form the bunny faces.
- Stand mixer (optional): It’s easiest to knead these bunnies using a bread hook and stand mixer. However, you can also knead the dough by hand (see the instructions below).
- Kitchen scale: The best way to make bread is weighing the dry ingredients, which makes the most accurate measurements (we use this kitchen scale).
- Baking sheets: The bunny bread is baked on two rimmed sheet pans.
- Kitchen shears: You’ll need these to cut the bunny ears.
- Food coloring markers or food coloring: We used these food coloring markers; you can also use food coloring and a small brush.
How to shape the bunny bread: step by step tutorial
The trickiest part about bunny bread is shaping the bunnies! Here is a photo tutorial or watch the video below:
Step 1: Gently roll each ball into a cylinder.
Step 2: Use the twine to tie about one third up from the bottom to create the top of the face.
Step 3: Use kitchen shears to slice the ears. If desired, pinch the tops of the ears to a point.
Step 4: Whisk the egg and use a pastry brush to brush it on the tops of the rolls.
Step 5: After baking the rolls and allowing them to cool, draw the bunny face with food coloring.
Ready to bake? Head to the recipe below.
Bunny Bread Recipe
Pin Recipe
Print RecipeThis bunny bread recipe makes dinner rolls that are cute, soft, and delicious! They’re perfect for any spring occasion or as an Easter recipe, and a fun and easy baking project.
- Prep Time: 45 minutes
- Rest Time: 1 hour 45 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 55 minutes
- Yield: 16 rolls
- Category: Bread
- Method: Baked
- Cuisine: Bread
- Diet: Vegetarian
Ingredients
- 280 grams (2 cups) bread flour
- 280 grams (2 cups) all-purpose flour
- 1 tablespoon active dry yeast
- 2 teaspoons kosher salt
- 1 cup water
- ½ cup milk of choice (we used 2%)
- ¼ cup olive oil
- Egg, for egg wash
- Kitchen twine
- Food coloring markers (or food coloring and a brush)
Instructions
- Make the dough: In a large bowl, stir together the flours, yeast, and kosher salt with a wooden spoon. Combine the water, milk, and olive oil and microwave for 10-15 seconds until lukewarm. Add the liquids to the bowl and stir until a shaggy dough forms.
- Knead the dough (stand mixer method): Attach the dough hook to a stand mixer and start the mixer on medium-low speed, then allow the mixer to knead for 8 minutes. If the dough is very sticky, add a pinch of flour. If the dough is very dry and floury, add up to 1 tablespoon water.
- Knead the dough (alternative hand method): Turn it onto a countertop and use your hands to form the dough into a ball. Knead the dough by pushing with the base of your palm, then reforming it into a ball. Continue kneading for 8 minutes until the dough feels pillowy and has a smooth, stretchy exterior. If the dough is very sticky, add a pinch of flour. If the dough is very dry and floury, add up to 1 tablespoon water.
- Proof (rest) the dough for 1 hour: Take the dough and form it into a ball by wrapping the dough under itself until the top is taut and smooth. Place the ball in a large bowl and rub the top with a drizzle of olive oil. Cover the bowl with a damp, clean towel. Rest the dough for 1 hour, until doubled in size.
- Form the rolls and proof 45 minutes: Grease two baking sheets lightly with olive oil. After the rise, remove the dough from the bowl and divide it into 16 equal pieces (about 60 g each). Roll each piece into a ball by wrapping the dough under itself until the top is taut and smooth. Place the balls on the baking sheets and cover with a towel. Rise for an additional 45 minutes until puffy.
- Prep for baking: Meanwhile, preheat the oven to 425°F (220°C). Cut 16 pieces of twine about 6 inches long.
- Form the bunnies: After the rise, gently roll each ball into a cylinder. Use the twine to tie about one third up from the bottom to create the top of the face. Use kitchen shears to slice the ears. If desired, pinch the tops of the ears to a point. Whisk the egg and use a pastry brush to brush it on the tops of the rolls.
- Bake: Bake one tray of the rolls for 12 minutes, until puffed and browned. Then, bake the second tray. (The bunnies get the most even bake when baked separately.) Allow the bunnies to cool to room temperature, then remove twine and draw the bunnies faces with food coloring. Store leftovers up to 3 days in a plastic bag or freeze for up to 3 months.
Notes
For vegan, use oat milk or almond milk.
from A Couple Cooks
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Sonja Overhiser
April 04, 2025 at 03:55PM
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