When the kids were little, I stumbled on a recipe for making bunny-shaped rolls in Gourmet magazine. Since then, I've made Honey Glazed Bunny Rolls every Easter we celebrate. Try them; they are wonderful.
Honey-Glazed Bunny Rolls
Gourmet
| April 1995
Makes 12 Rolls
- 1 cup milk
- 1/4 cup honey
- a 1/4-ounce package active dry yeast (2 1/2 teaspoons)
- 1/2 stick (1/4 cup) unsalted butter, melted
- 2 large egg yolks
- 4 cups bread flour
- 2 teaspoons salt
Glaze
- 2 tablespoons honey
- 1/2 stick (1/4 cup) unsalted butter
- 2/3 cup confectioners' sugar
- 12 dried currants, halved
Preparation
In a small saucepan, heat milk with
honey, stirring, over low heat just until lukewarm and remove pan from heat.
Stir in yeast and let stand until foamy, about 5 minutes. Add butter and yolks,
whisking until combined well.
Transfer milk mixture to bowl of a
standing electric mixer (or to a large bowl, if kneading by hand). Add flour
and salt gradually to milk mixture, stirring until incorporated. With dough
hook, knead dough until smooth, about 2 minutes. (Alternatively, dough may be
kneaded by hand on a lightly floured surface until smooth, 10 to 15 minutes.)
Transfer dough to a lightly oiled large
bowl and turn to coat with oil. Let dough rise, covered with plastic wrap, in
refrigerator overnight, or until doubled in bulk. (Alternatively, dough may be
allowed to rise in a warm place about 2 hours, or until doubled in bulk.)
Grease 2 baking sheets. Punch down dough
and divide into 12 pieces. Form each piece into an egg shape and transfer
pieces to prepared baking sheets. Form a bunny tail on each piece by holding
scissors, points down, perpendicular to baking sheet and making a 1/2-inch-long
snip at base of wide end. Form 2 bunny ears on each piece by making a narrow
2-inch-long snip on each side, starting near wide end and cutting toward narrow
end. Form eyes on each piece by making 2 holes in narrow end with a wooden pick
and pressing a currant half firmly into each hole with pick.
Brush half of warm glaze on rolls and let
rise, covered loosely with plastic wrap, in a warm place 45 minutes or less, or
until doubled, in bulk (rising will take longer if dough is cold).
Preheat oven to 400°F.
Heat remaining glaze over low heat just
until warm and brush rolls. Bake rolls in upper and lower thirds of oven,
switching position of sheets in oven halfway through baking, 20 minutes, or
until golden, and transfer to racks to cool.
Serve rolls warm or at room temperature.
In a small saucepan, heat glaze
ingredients over low heat, stirring occasionally, until butter is melted.
Remove pan from heat and keep glaze warm, covered.
