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Milk Bread Honey Bunnies

Made with a milk bread dough, these light and fluffy rolls are shaped into bunnies - perfect for Easter dinner, or any made-from-scratch moment. A fun activity with the kids, decorate the bunnies with edible markers.
Milk Bread Honey Bunnies
Yield 8 bunny rolls



  • Watch the video below for shaping tips.
  • Divide the dough into eight equal pieces and then divide each piece in half to make 16 pieces total. Roll 8 of the halves into tight balls and place evenly, seam side down, onto parchment-lined sheet pans (4 per sheet pan).
  • Take the remaining halves and cut each in half, rolling each piece into tapered ropes just over 12-inches long. Fold each rope in half to create an ear, pinching the tapered ends together. Tuck the tapered end under the roll and tuck a second folded bunny ear next to it. Cover the bunnies loosely with plastic wrap and allow to proof until the “face” of the bunnies passes the ripe test, about 30-45 minutes. (See 'final rise' section on our Baking Steps Guide.) Brush with egg wash. Pinch the ends of each bunny ear and gently stretch, then bake for 20-22 minutes. Allow to cool completely and then “paint” eyes and a mouth with a black edible marker, or pipe eyes and mouth with ganache.


Recipe by Gesine Prado.