Prep Time: 45 minutes
Cook Time: 10 minutes
Total Time: 2 hours
Makes: Eight
Ingredients:
- 2 cups all purpose flour or bread flour
- 2 teaspoons (1 packet/7 grams) instant yeast
- 2 Tablespoons sugar
- 3/4 teaspoon salt
- 1 cup milk (reduced fat or whole milk) heated to 120° F
- 2 Tablespoons softened butter or trans fat-free margarine
- 1 egg at room temperature
- additional 1/2 to 3/4 cup flour
- 16 raisins
Instructions:
- In a large mixing bowl combine flour, yeast, sugar & salt.
- Stir in warmed milk & butter (or margarine), then egg.
- Beat on high for 2 minutes.
- Stir in enough additional flour to make a firm dough.
- Remove to a floured surface and knead 100 turns until the dough is smooth and elastic. Cover and let rest for 10 minutes.
- Meantime, line 2 large baking sheets with parchment paper and put aside 8 sets of matching size raisins for eyes.
- Cut the dough in half and keep one half covered. On a floured board, roll the other half of the dough into a 6 x 12-inch oval about 1/2 inch thick.
- Cut the 2 larger circles from each end and 4 smaller ones in the middle. (Click here to see photos.) Place smaller circles on the baking sheet, spaced well apart. They will be the faces.
- Using the large cutter, cut four even shapes off the edges of both large circles to make 8 ears. (Click here to see photos.)
- Cut four tiny 1/2-inch circles for the noses.
- Slightly tuck 2 ears under the top of each bunny’s head. Place the noses on each face and push in raisins for the eyes. (Click here to see photos.)
- Cover with a dish towel and let rise in a warm place 30 minutes to an hour, until doubled in size. Repeat with second half of dough. (you can shape any remaining dough into 2-inch balls to rise and bake the same way for extra rolls)
- Bake each sheet separately in a preheated 375° F oven for 10-12 minutes until golden brown.
