Bunny rolls baked to a golden brown and enjoyed warm and steamy with a pat of butter. Can you think of a cuter recipe to incorporate into your Easter dinner?
Working with 1 out of 5 of the balls at a time - divide one of the balls into two pieces. Set one half on a baking sheet lined with parchment paper to use as the head of the bunny.
Divide the second ball into two pieces. Roll the dough into a 2-inch hot dog shaped oval.
Fold the oval in half and give the end a little pinch to form the ear.
Tuck the ear behind the head of the bunny, repeat with the second ear.
Combine the egg white and a teaspoon of water, mix well.
Brush tops of bunnies with egg wash.
Push two cloves into each bunny head for the eyes.
Bake bunny rolls for 15 minutes, or until golden brown. Enjoy!
Notes
You can make the bunny rolls smaller if desired. Keep an eye on them in the oven for doneness if so.
Feel free to use raisins instead of whole cloves for the eyes.
Store the rolls wrapped in aluminum foil then placed in a sealed ziptop bag kept at room temperature for up to 4 days.
You may also use 1-2 tubes of Pillsbury French Bread to make the rolls or your favorite basic bread dough recipe.