Bunny Rolls

This week was a special one in the deRosier household. Monday marked the 1-year anniversary of Trouble's adoption. It's hard to believe that we've been bunny owners for a year now. It's been awesome. I love that rabbit.

We didn't throw a big party for Adoption Day like we did for Trouble's birthday, but we did mark the occasion by making Bunny Rolls.    

 

Last winter when I was cleaning out my 20+ years of recipes torn from magazines, I came upon the instructions for making these bunny-shaped rolls. I believe it originally came from the now-defunct (and much missed) Gourmet Magazine.  

Begin by making your favorite yeast roll recipe, stopping just before the shaping step. (Here is one that I like: Classic Dinner Rolls.) Gather clean kitchen shears, a few raisins, and a toothpick. Use the shears to cut the raisins into tiny pieces; set aside.

Punch down the dough and divide into 12 equal pieces. Form each into an egg shape and place on a greased baking sheet.

 

Holding the kitchen shears vertically, make a small snip on the rounded end of the egg. This will be the rabbit's tail.

Holding the shears horizontally, make a long snip along each side of the roll. From above, the three snips will look like this.

 

Use the toothpick to poke two deep holes where the eyes will go. Push raisin bits into the holes. Make sure they are secure so they don't fall out as the bread rises.

 

Cover the bread loosely with plastic wrap and let rise in a warm place, approximately 30 minutes. Bake at 375 degrees for 15-20 minutes or until done.  

The guest of honor did not eat any of our bunny rolls, but he did get to enjoy a raisin treat. Raisins are one of his absolute favorite foods.

Happy Adoption Day, Trouble!