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–+ servings
Two Easter Bunny Rolls in a basket with a purple gingham napkin.
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5 from 2 votes

Bunny Dinner Rolls

These Bunny Dinner Rolls are fun and festive dinner rolls for your Easter dinner. They’re flavored with garlic, onion powder, sesame seeds, and poppy seeds.
Prep Time1 hour 15 minutes
Cook Time21 minutes
Total Time1 hour 36 minutes
Course: Bread, Side Dish
Cuisine: American
Keyword: bunny buns, dinner roll, Easter, rolls
Servings: 6 people
Calories: 384kcal
Cost: $1.83

Equipment

  • stand mixer
  • baking sheet
  • pastry cutter
  • measuring cup
  • pastry brush
  • silicone baking mat
  • Measuring spoons

Ingredients

ROLLS:

  • 3 cups of all-purpose flour
  • 2 ½ teaspoons active dry yeast
  • 1 cup warm water 90-95 degrees F
  • 1 Tablespoon granulated sugar
  • 1 teaspoon minced garlic
  • 1 teaspoon onion powder
  • 2 teaspoon sesame seeds
  • 1 ¼ teaspoon poppy seeds
  • 1 teaspoon salt
  • ¼ cup of olive oil

EGG WASH:

  • 1 egg
  • 1 Tablespoon water

TOPPING:

  • 2 Tablespoons butter melted
US Customary - Metric

Instructions

MAKE DOUGH:

  • In the bowl of a stand-up mixer fixed with a dough hook, pour in water, yeast, and sugar. Mix until combined.
  • Wait 10 minutes for the yeast to become foamy.
  • Add in minced garlic, onion powder, sesame seeds, poppy seeds, and salt. Mix until combined, and then add the oil.
  • Add the flour in small increments, mixing a few seconds between each addition.
  • Keep mixing on low speed for 3-4 minutes. The mixture initially will appear dry, but as you mix more it will be a firm dough with all the flour incorporated.

RISE DOUGH:

  • Transfer the dough to an oiled bowl and let it rise for 1 hour or until it doubled in size.

PREP OVEN AND BAKING SHEET:

  • Once the hour has passed, move the oven rack to the middle position and preheat the oven to 350 degrees F.
  • Line a rimmed baking sheet with parchment paper or a silicone baking mat.

SHAPE BUNNY ROLLS:

  • Punch the dough down and transfer it to a lightly floured surface.
  • Cut the dough into 6 equal parts.
  • Roll each piece of dough into a rope that is 15 inches long.
  • Cut ½ inch of dough off of each end.
  • Roll the ½ inch dough pieces into balls and set them aside.
  • Loosely fold each rope in half and twist each piece twice close to where the ends meet to form the bunny ears.
  • Place the roll on the prepared baking sheet and add a little ball of dough below the twist for the tail of the bunny.

RISE AGAIN:

  • Let the rolls rise for 15 minutes.

EGG WASH AND BAKE:

  • In a small bowl whisk together egg and water.
  • Brush each roll with egg wash.
  • Bake for 21-23 minutes or until the buns are golden.

TO FINISH:

  • Once out of the oven, brush butter on each of the rolls and let them sit for a few minutes 5 minutes before transferring them to a cooling rack.
  • Cool for 30 minutes before serving.

Notes

  • You can make this recipe into 12 smaller rolls if you'd like. You would decrease the baking time to 15-20 minutes. 

Nutrition

Serving: 1large roll | Calories: 384kcal | Carbohydrates: 53g | Protein: 10g | Fat: 15g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 438mg | Potassium: 139mg | Fiber: 3g | Sugar: 2g | Vitamin A: 156IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 3mg