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Honey Bunnies

These rolls require no kneading and can be partially prepped ahead, making them the perfect sweet rolls for Easter!

Honey Bunnies

Print Recipe

Yield

15 bunnies 15 bunnies

Difficulty

Intermediate Intermediate

Prep Time

0:40 0:40

Bake Time

12 to 15 minutes 12 to 15 minutes

Chill Time

2 to 24 hours 2 to 24 hours

Rise Time

30 to 40 minutes 30 to 40 minutes

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Ingredients

  • 4-1/2 to 5 cups all-purpose flour
  • 2 (-/ tsp.) packets Fleischmann’s® RapidRise® Instant Yeast
  • 1 teaspoon salt
  • 2/3 cup evaporated milk
  • 1/2 cup water
  • 1/2 cup honey
  • 1/2 cup butter OR margarine, cut into pieces
  • 2 eggs
  • 30 raisins OR currents
  • Honey Glaze:
  • 1/2 cup honey
  • 1/4 cup butter or margarine

Directions

  1. Combine 1-1/2 cups flour, undissolved yeast, and salt in a large mixer bowl. Heat evaporated milk, water, honey, and butter until warm (120 to 130°F) - butter may not melt completely. Gradually add to flour mixture; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour; beat 2 minutes at high speed. Add enough remaining flour to make soft dough. (Tip: the soft dough stage is reached when the dough forms a ball and clears the sides of the bowl. It will still be sticky.)
  2. Generously spray a deep bowl with cooking spray; place in bowl and turn once to grease top. Cover tightly with plastic wrap that has been sprayed with cooking spray. Refrigerate for 2 hours or up to 24 hours. During this time, the dough will "micro-knead" itself.
  3. Remove dough from refrigerator; punch down. Remove to lightly floured surface. Divide dough into 15 equal pieces. Cover with a kitchen towel while you make each bunny to prevent the dough from drying out.
  4. Roll each piece to 20-inch rope. Divide each rope into the following: 1 (12-inch), 1 (5-inch), and 3 (1-inch) strips. Coil the 12-inch strip to make body; coil 5-inch strip to make head. Attach head to body; pinch to seal. Shape remaining 3 strips into ears and tail and attach to body and head. Insert raisins for eyes. Place on 2 large greased baking sheets. Cover; let rise in warm place until doubled in size, about 30 to 40 minutes.
  5. Bake in a preheated 375°F oven for 12 to 15 minutes. Remove from sheets to wire racks.
  6. Honey Glaze: Combine honey and butter in a small saucepan. Cook over low heat until butter melts, stirring occasionally.
  7. Brush bunnies with Honey Glaze while warm. If desired, brush again with glaze before serving.

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