Wednesday, April 13, 2011

How to Make Easter Bread Bunnies

Growing up, my mom, Jenny, would make bread every week.  There is nothing better than fresh baked bread unless it's a fresh baked bread bunny!

Here is my new Easter bread bunny post with step by step instructions and photos.  Enjoy!

Bread bunnies are fun to make and are more nutritious than traditional chocolate bunnies.  For a simple Easter breakfast, serve them with boiled Easter eggs and ham.

Preheat oven to 350 degrees F.
One package of 36 bake-and-serve dinner rolls
One recipe Sugar Cookie Icing
1/4 cup chocolate chips
1/4 cup slivered almonds
One bag of colored mini marshmallows.

Thaw rolls in refrigerator till soft but not risen.  Or place plate of frozen rolls in microwave for 20 seconds.  Turn rolls over and micro waving another 20 seconds.  Keep turning and micro waving till rolls are soft but not risen.

Preheat oven to 350 degrees F.

Use five rolls for each bunny.

Cut one roll in half with sterilized scissors.

Roll both halves into long ropes

Fold each rope in half.  These are the bunny's ears.

Place a roll under the ears for a head.

Flatten the head and pinch the head into shape.

Smoosh two rolls together to make a body.

Cut one roll in fourths.

Take two of the fourths and pinch off a small piece from each. These small pieces will form the bunny's jowls.

The rest of those two pieces will be the hands.

The other two fourths will make the feet.

With the scissors, cut 2 slits in each of the feet and hands to form paws.

Let rise till almost double and bake at 350 degrees for fifteen to twenty minutes till golden brown.

Let cool and then drizzle with glaze.

Add two chocolate chips for eyes and two almond slivers for teeth.  
Place marshmallow flowers on tummy or ears.
Let glaze harden before covering.  Enjoy your bread bunny!

1 comment:

  1. I can't wait to see pictures of this year's specimens.