Easter Bunny Rolls
I wanted to share with you these cute little bunny rolls that I made for our Easter dinner. I know Easter is already over, but you should make these for your kids (to celebrate spring or something). They'll love them!
I used my cloud light crescent roll recipe, which is my favorite "special occasion roll recipe". It's great because you mix the dough up, shape the rolls, then let them rise until you're ready to bake. They are really fluffy and delicious! And easy!
Cloud Light "Bunny" Crescent Rolls
- 4 1/2 tsp. (2 packages) yeast
- 1 1/4 c. water
- 1/2 c. sugar
- 1/2 c. vegetable oil
- 3 eggs, beaten
- 2 tsp. salt
- 4 1/2 c. flour
- In Kitchenaid mixing bowl, dissolve yeast into 1 1/4 c. warm water, 1/2 c. sugar, 1/2 c. oil. Mix together and let stand for 10 minutes until yeast is bubbly.
- Mix in beaten eggs. (I use my Kitchenaid white flat beater instead of the dough hook.)
- Stir in flour slowly and knead well. Dough will be sticky, so add just enough flour so the dough is manageable.
- Separate dough into three sections and set them on a well-floured surface. Roll each section into a rectangle. Brush each rectangle with melted butter, if desired. Cut the rectangles into 1/2" strips lengthwise using a pizza cutter.
- Roll each end of the strips into a circle, so it forms a bunny and lay on greased baking sheet. Make bunny ears with a small section of a dough strip and attach to the bunny body.
- Cover bunny rolls with a clean towel. Let bunny rolls rise for at least an hour until doubled in size.
- Bake in a 375 degree oven for 10 minutes or until lightly browned.