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Bunny Bread Rolls Recipe

How adorable are these bread rolls? Too cute to eat?
Prep Time 20 mins
Cook Time 20 mins
Course Appetizer
Servings 6


  • 120ml Double Cream
  • 130ml Whole Milk
  • 60g Caster Sugar 
  • 7g Yeast
  • 320g Plain Flour
  • ½ tsp Salt
  • 1 x beaten egg for egg wash 
  • Extra flour for rolling
  • 30g Dark Chocolate (melted)
  • Piping Bag


  • Add the cream, milk and sugar into a small saucepan and simmer until the sugar has melted.
  • Remove the pan from the heat and ensure that the milk is warm and not hot then add in the yeast.
  • Leave for a couple of minutes until the liquid has bubbled slightly (this shows the yeast is alive).
  • Place the flour and salt in a large bowl and then add in the milk mixture and knead for 5-10 minutes until a ball has formed.
  • Leave in a bowl for 1-2 hours for the dough to doubled in size.
  • Knock the air out of the dough and knead for a couple of minutes until the dough is smooth.
  • Cut into 8 pieces and roll 6 of them into balls and place on a greaseproof paper lined baking tray.
  • Cut the 2 remaining pieces into 6 (12 total) and then shape them into bunny ears and add to the dough balls.
  • Leave to rise, covered with greased cling film, for another half an hour until doubled in size.
  • Pre-heat oven to 190C/170Fan/GM 5.
  • Brush with the beaten egg and then bake for about 20 minutes until golden and hollow sounding when tapped on the base.
  • Leave to cool and then pipe eyes and whiskers with the melted dark chocolate.