Every bunny needs a festive treat this Easter!

These soft, golden rolls may look like classic dinner rolls, but they bring a playful, festive twist to your Easter table. Easter Bunny Rolls are a delightful homemade treat, shaped into charming little bunnies that make any holiday spread extra special. Their pillowy texture and light, buttery flavor make them a crowd-pleasing addition to brunch or dinner.

This recipe keeps things simple with a fluffy, homemade dough that bakes up perfectly soft on the inside and lightly golden on the outside. The bunny shape adds a whimsical touch—no need for elaborate decorations to make these rolls stand out.

With a high yield, these rolls are perfect for serving a crowd or sharing with loved ones. Plus, the dough can be prepped ahead of time, making Easter morning baking a breeze. Whether enjoyed warm with butter or alongside your favorite holiday dishes, these Easter Bunny Rolls are sure to bring smiles to your celebration!

Ingredients:

• 3 cups all-purpose flour
• 2 ½ tsp Instant dry yeast
• 1 cup warm water
• 1 Tbsp granulated sugar
• 1 tsp salt
• ¼ cup vegetable oil
• 1 egg
• 1 Tbsp coarse sea salt
• 2 Tbsp softened butter

Instructions:

Step One: Pour warm (not hot!) water into the bowl of a stand mixer fitted with the dough hook attachment. Add yeast, sugar, salt, oil, and flour.

Step Two: Knead on low-medium speed for about 4 minutes, until a smooth dough forms. The dough should be thick, yet soft and only slightly sticky. When it pulls away from the sides of the bowl it’s ready.

Step Three: Place the dough in a greased bowl and turn the dough over to coat all sides. Cover the bowl with plastic wrap and place it in a warm environment to rise until doubled in size, about 1 hour.

Step Four: Once doubled in size, punch the dough down to release any air bubbles. Remove dough from the bowl and turn it out onto a lightly floured surface.

Step Five: Heat oven to 350°F (180°C). Line your cookie sheet with parchment paper, a silicone baking mat or lightly grease the cookie sheet. Divide the dough into 6 equal pieces. Roll each ball of dough into a rope about 14 inches long. Cut a 1/2-inch piece off the end, and roll into a ball for the tail.

Step Six: Fold the dough rope in half, and loosely twist twice to form the body of the bunny. Place on cookie sheet and press down the overlapping ear a little bit to prevent it from rising too high. To make the bunny tail press ball of dough into folded end of the twist. Repeat with remaining dough to make 6 bunnies. Let the bunnies rise for 5-10 minutes.

Step Seven: Brush the tails with egg wash and sprinkle with coarse sea salt.

Step Eight: Bake the bunnies for 23-25 minutes until the tops are golden brown and the edges look cooked. Remove the rolls from the oven when they are done and brush butter onto each warm bunny.

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