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Bunny Rolls

Basic Dinner Roll Recipe
Course Bread
Cuisine American
Keyword bread, bunny, Easter
Prep Time 2 hours
Cook Time 15 minutes
Total Time 2 hours 15 minutes
Servings 12
Author Cindy Hopper


  • 1 package active dry yeast
  • 1 cup warm water
  • 2 Tablespoons sugar
  • 2 Tablespoons butter
  • 1 large egg
  • 1 teaspoon Kosher salt
  • 3 – 3 1/2 cups all-purpose flour I usually only ever use 3 cups


Combine yeast, warm water, and sugar. Let stand five minutes. Combine yeast mixture, butter, egg, salt, and half the flour: beat with mixer or food processor just until mixed and smooth. Gradually add in flour to make a soft dough. I use a food processor with the dough blade and mix for 45 seconds or mixer with the dough attachment for 2 minutes until a soft ball is formed. Place dough in a well-oiled bowl, turn to grease the top of dough. Cover in a warm area for about an hour until dough rises and almost doubles in size. You can also at this point put the dough in an oiled zip-lock bag and keep in the refrigerator for up to four days. I put the dough in the refrigerator because I like to roll dough out while it is cold. If not refrigerating, punch dough down, turn out onto a floured surface, and kneed a couple of times. Shape dough into rolls. Allow to rise for about 30-40 mins. If the dough was cold they might need to rise about an hour. They should get puffy. Bake at 400 degrees for about 10 mins or until golden brown.

Recipe Video