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Easter Bunny Rolls


Homemade yeast rolls made in the shape of an Easter bunny. These are the perfect festive addition to your Easter table--the kids will just love them, so get them in the kitchen to help make them. This recipe is a cute addition to any Easter spread and everyone will want the recipe.

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Rate this recipe 4.4/5 (68 Votes)


  • 1/4 ounce active dry yeast
  • 1/4 cup warm water (110°F to 115°F)
  • 3/4 cup warm milk (110°F to 115°F)
  • 2 tablespoons sugar
  • 2 tablespoons shortening
  • 1 egg, beaten
  • 2 teaspoons celery seed
  • 1 teaspoon rubbed sage
  • 1 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 3 to 3 1/2 cups all-purpose flour
  • Melted butter


Servings 24
Preparation time 30mins
Cooking time 45mins
Adapted from


Step 1

In a bowl, dissolve yeast in water. Add milk, sugar, shortening, egg, celery seed, sage, salt, nutmeg and 2 cups flour; beat until smooth. Add enough remaining flour to form a soft dough.

Turn onto a floured surface and knead until smooth and elastic; about 6 to 8 minutes.

Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; let rest 10 minutes.

Divide dough into 24 pieces.

For each bunny, roll one piece of dough into a 20-inch rope. Cut rope into one 10-inch piece, one 5-inch piece, two 2-inch pieces and one 1-inch piece. Coil 10-inch piece for body; place on a greased baking sheet. Coil 5-inch piece for head; place next to body.

Form ears from the 2-inch pieces and tail from the 1-inch piece; add to bunny. Pinch and seal pieces together.

Repeat, placing bunnies 2 inch apart on the baking sheet. Cover and let rise until doubled, about 25 minutes.

Bake at 375°F for 10-12 minutes or until lightly browned. Brush with melted butter. Cool on wire racks.

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