Easter Bunny Bread Rolls

MAKES 6

Straight from raiding the vegetable patch, these carrot-toting little bunnies are on a mission… to add a charming (and tasty) little twist to your Easter table. Perfect for nibbling on before the main event, or as a nod to savoury at an Easter-themed afternoon tea, they’re sure to start a ‘how did you make those?’ conversation whenever they hop onto a plate.

Made using our Baking Sheet.

Ingredients

For the dough

  • 250g strong white bread flour
  • 1 tsp salt
  • 7g (one sachet) fast action dried yeast
  • 150ml warm water

To finish

  • Carrot pieces
  • Kale sprigs

Instructions

  1. Preheat the oven to 160˚C/Gas 3.  Grease a baking sheet or large baking tray and line with baking parchment.
  2. Sift the flour into a large mixing bowl. Add the salt and yeast and make a well in the centre. Pour in the water and bring together with your hands to make a soft dough. Remove from the bowl and knead for 10 minutes, until springy and elastic.
  3. Working quickly, divide the dough into six equal portions and shape a bunny from each, straight onto the baking sheet. Start with a larger oval of dough for the body, then add a round head, longer ears and front legs. Finish each with two little round feet at the bottom – you should find that the pieces hold together easily as the dough will be slightly sticky.
  4. Bake for 10-15 minutes until risen and golden brown, then transfer onto a cooling rack.
  5. While waiting for your bunnies to cool, create the carrots. Cut six tapering carrot batons and insert these into your baked bunnies as shown, then top each with a small piece of kale.
  6. 6. Once your bunnies are completely cooled, draw faces on using a black edible food pen.

Tip:  The dough will start to prove as you’re assembling your bunnies, so it’s best to do this quickly to stop them rising and losing their shape.