Easter Series: Easter Bunny Rolls

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One of my earliest baking memories is from back when I was in preschool. My family lived in Germany and I seem to remember taking a baking class for kids and their moms. I’m pretty sure I spent a lot of that class nibbling on the dough and rolling it out like play dough. We had fun shaping the dough into different animals, and the memory of this class sparked this idea for these baby bunny Easter rolls.  

My kids love to bake with me. We laugh, learn and have fun together mixing dough and trying new recipes. This particular recipe is one of their favorites. They loved being able to use the scissors (supervise the little ones!) and to create really cute little animals out of the bread dough.

These would make the perfect Easter morning breakfast roll, or they would be perfect for an Easter brunch or at the dinner table. Whenever you choose to make them, I guarantee they are delicious and so much fun to make. We chose to make the traditional bunnies, but the kids were having so much fun with the scissors that we decided to add in some hedgehogs too. I think they turned out just as cute as the bunnies, if not cuter! So bring your creativity and see what you can come up with!

Yield: 12-16 rolls

Time: 20 minutes mix/knead, 2-3 hours rise, 20 minute bake


  • ¾ cup buttermilk, warm
  • 6 Tablespoons butter, melted and cooled
  • 3 large eggs, lightly beaten
  • ½ cup sugar
  • 1 Tablespoon instant yeast
  • 1 ½ teaspoons salt
  • 3 ½- 4 ½ cups flour
  • Kitchen scissors
  • Raisins or currants for eyes


  1. Warm the buttermilk (it should feel like warm baby bath water–not too hot). Add the buttermilk and melted butter to a stand mixer. While the mixer is running, add in the eggs, sugar, instant yeast, salt and one cup of the flour.
  2. Add the rest of the flour a cup at a time until the dough pulls away from the sides of the bowl. It should be very soft but not sticky. Knead for about 3-5 minutes. 
  3. Lightly oil a bowl and transfer the dough to the oiled bowl. Cover and let rise in a warm place until doubled, about 2 hours.
  4. Place a piece of parchment paper on a baking sheet. Once the dough has doubled in size, separate it into 12-16 pieces (depending on how big you want each roll to be). Roll each ball of dough into an oval shape and set on the baking sheet. Cover with a dish towel and let rise in a warm place again, about an hour.
  5. Before baking, take your scissors and cut ears into the front of the dough on the bunnies. If you want to make hedgehogs, cut with your scissors all over the top of the dough. Add raisins for the eyes.
  6. Preheat oven to 350 degrees and bake about 20 minutes until rolls are golden on top but not overly brown. You may want to check on the rolls after about 10 minutes and cover them with tinfoil if the “ears” brown too quickly. 
  7. If any raisins fall off the bunnies, push them back into the warm roll. Let cool or eat warm!

Recipe Notes: You could also sub in your favorite bread roll recipe and try shaping the ears on them. The rolls in this recipe are truly scrumptious and worth the splurge on the buttermilk, in my opinion, though you could do this with any bread roll dough in a pinch.

Please share this recipe if you enjoyed it! Post a photo and tag me @amybakesbread so I can see your bake 🙂

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  1. Those rolls are darling! Perfect idea for Easter morning! And yes, you did take an Easter baking class where we made rolls and traditional breads. Good memories…glad they are still with you, and have spurred you on to further baking throughout your life!! ❤️🥐 🐰 🐣