Honey Bunny Yeast Roll

Hop into the kitchen and make these adorable little bunny rolls that are perfect for your Easter brunch or dinner. The honey sweetened, yeasted brioche dough is twisted into rabbit shapes, and the tails are sprinkled with sesame seeds to resemble cotton. Serve with a side of whipped honey or raw honeycomb for extra sweetness.  

Honey Bunny Rolls
(bunny-shaped honey brioche rolls)
Makes: 22 bunnies

What You Need:
For the rolls:
4½ cups all-purpose flour, divided
2 (0.75-ounce) packets Rapid Rise yeast
½ teaspoon kosher salt
1 cup evaporated milk
½ cup salted butter, cut in small pieces
1/3 cup Savannah Bee Company Honey (we used Tupelo Honey)
2 large eggs
Sesame seeds

For the egg wash:
1 large egg yolk
1 teaspoon water

For the honey glaze:
¼ cup Savannah Bee Company Honey
¼ cup salted butter

For serving:
Savannah Bee Company Whipped Honey
Savannah Bee Company Raw Honeycomb
Softened honey butter

What to Do: 

1. Wash Up!

2. Make the dough: Combine 2 cups of flour, yeast, and salt in the bowl of a heavy stand mixer. Heat the milk, butter, and honey in a small saucepan over medium-low heat until the mixture is between 110°F and 120°F. Gradually add the milk mixture to the flour mixture, beating until smooth, about 2 minutes. Add ½ cup more flour and the eggs. Beat on high for 2 minutes. Continue to add the remaining flour, ½ cup at a time, until the dough is elastic and pulls away from the sides of the bowl. (The dough will still be sticky and you may not need all of the flour.)

3. Let the dough rise: Transfer the dough to a large bowl coated in nonstick cooking spray. Coat the top of the dough ball with more cooking spray and cover the bowl. Let stand in a warm place, covered, until the dough doubles in size (about 3 hours). Alternatively, you can let the dough rise in the refrigerator for up to 24 hours.

4. Shape the dough into bunnies: Line 2 rimmed baking sheets with parchment paper. Uncover the dough and punch it down. Divide the dough in half. Cut each half into 12 equal pieces. Roll 22 of the pieces into 8- to 10-inch ropes. Place one rope on a clean surface and use your left hand to drag the left side down while you use your right hand to push the right side up. (This will help you create a twist.) Repeat the process twice. Lift the ends of the strands and allow to naturally twist. Place on parchment paper in the shape of the bunnies. Repeat with the remaining pieces. 

5. Make the bunny tails: Cut the reserved 2 pieces of dough into 22 pieces. Roll into balls to create each bunny’s tail. Place the balls in the loop at the bottom of the twists. 

6. Let rolls rise and bake: Cover the rolls with plastic wrap that’s been coated on the underside with cooking spray. Let rise, in a warm place until the bunnies puff up, about 1 hour. Preheat the oven to 350°F. Whisk together the egg yolk and water in a small bowl. Brush the rolls with egg wash. Sprinkle the balls with sesame seeds to add flair to the “cotton tails.” Bake for 15 to 18 minutes or until browned and baked through.

7. Make the honey glaze: Melt the butter and honey in a small saucepan over medium heat. Remove the rolls from the oven and brush with the honey glaze.

To Serve: Serve warm with softened honey butter, chunks of honeycomb, and whipped honey. 

Pro Tip: You can give the bunnies a little character by making some of their ears floppy by adjusting the ears as you lay them on the baking sheet before they rise!  

Table Talk: If you were Peter Rabbit, what would you steal from Mr. McGregor’s garden? 

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