BUNS BUNNY RECIPES

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EASTER BUNNY BUNS RECIPE - TABLESPOON.COM



Easter Bunny Buns Recipe - Tablespoon.com image

Adorable little bunny buns that would be great hopping addition to your Easter table.

Provided by Girl Who Ate Everything

Total Time 20 minutes

Prep Time 10 minutes

Yield 6

Number Of Ingredients 3

1 can (11 oz) refrigerated Pillsbury™ Original French Bread
1 (8.4 oz) bottle of Betty Crocker™ Decorating Cupcake Icing Pink (or add some red food coloring to white frosting)
Mini chocolate chips or mini candy covered chocolate pieces

Steps:

  • Preheat oven to 350°F and line a cookie sheet with parchment paper.
  • Open the can of dough and cut it into 6 equal parts using a knife. Take one of the dough sections and cut 1/3 of the dough off for the bunny ears; the remaining dough will be the body so roll it into a round ball. Take that 1/3 portion that you cut off and slice it into 2 equal parts and form the bunny ears (about 2 inches long and 3/4 inch wide). Slightly pinch the ears to the body so that they stay attached.
  • Place on the baking sheet and cook for 8-10 minutes or until rolls are slightly brown.
  • Once rolls are done, completely cool. Pipe a nose and whiskers on the middle of the bunny face. Adhere the mini chocolate chips or mini candied pieces with a small bit of frosting. Enjoy!

Nutrition Facts : Calories 310.7 , CarbohydrateContent 53.2 g, CholesterolContent 0.0 mg, FiberContent 1.7 g, ProteinContent 4.5 g, SaturatedFatContent 1.7 g, ServingSize 1 Servings, SodiumContent 371.5 mg, SugarContent 25.3 g

EASTER BUNNY ROLLS RECIPE: HOW TO MAKE IT



Easter Bunny Rolls Recipe: How to Make It image

If you're planning an Easter feast, why not hop to it and roll out a bevy of bunnies? They'll multiply quicker than you think…and your hearty eaters will "cotton" to them! —Bonnie Myers, Callaway, Nebraska

Provided by Taste of Home

Total Time 40 minutes

Prep Time 30 minutes

Cook Time 10 minutes

Yield 2 dozen.

Number Of Ingredients 12

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
3/4 cup warm milk (110° to 115°)
2 tablespoons sugar
2 tablespoons shortening
1 large egg, beaten
2 teaspoons celery seed
1 teaspoon salt
1 teaspoon rubbed sage
1/2 teaspoon ground nutmeg
3 to 3-1/2 cups all-purpose flour
Melted butter

Steps:

  • In a small bowl, dissolve yeast in warm water. In a large bowl, combine sugar, shortening, egg, celery seed, salt, sage, nutmeg, yeast mixture and 2 cups flour; beat on medium speed until mixture resembles sand. Add milk, blend until smooth. Stir in enough remaining flour to form a soft dough. Turn dough onto a floured surface; knead until smooth and elastic; about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour. Punch dough down; let rest 10 minutes., Divide dough into 24 pieces. For each bunny, roll one piece of dough into a 20-in. rope. Cut rope into one 10-in. piece, one 5-in. piece, two 2-in. pieces and one 1-in. piece. Coil 10-in. piece for body; place on a greased baking sheet. Coil 5-in. piece for head; place next to body. Form ears from the 2-in. pieces and tail from the 1-in. piece; add to bunny. Pinch and seal pieces together. Repeat, placing bunnies 2 in. apart on the baking sheet. Cover with a kitchen towel; let rise until doubled, about 25 minutes., Preheat oven to 375°. Bake 10-12 minutes or until lightly browned. Brush with melted butter. Serve warm.

Nutrition Facts : Calories 80 calories, FatContent 2g fat (1g saturated fat), CholesterolContent 10mg cholesterol, SodiumContent 105mg sodium, CarbohydrateContent 14g carbohydrate (2g sugars, FiberContent 1g fiber), ProteinContent 2g protein.

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