Easter Bunny Brioche Rolls

Easter Bunny Brioche Rolls | Bread in 5

Yes, we took on the Pinterest Easter bunnies. Have you seen them, pinned on everyone’s holiday boards? Turns out that picture is actually of a bunny cookie, and these sad rolls are more an accurate visual of how things would turn out. But, I’m happy to tell you that after making dozens upon dozens of rolls, we have some tips to help you make some cute little bunnies.

However, I won’t lie to you (it is Easter, after all) that they are a little tricky. And you may  have some rolls that end up a little wonky. But, as my children oohed and ahhed over even the misshapen ones, I could see we had a winner idea.

Easter Bunny Brioche Rolls | Bread in 5

Making these bunnies is way too much fun, lots more photos are here…

I made the bunnies with both the whole wheat brioche dough and the bread flour dough. The bread flour made slightly better bunnies – the ears held their shape a bit better, but I will admit the brioche made for a tastier treat (especially coated in sugar). Whichever dough you use, make sure it is very cold (chilled at least overnight).

Easter  Bunny Brioche Rolls | Bread in 5

Preheat your oven to 350, and then line baking sheets with parchment paper. Divide the dough into 2 ounce pieces, and roll into a ball on a lightly floured surface. (The rolls puff up quite a bit, and I found making them any bigger didn’t work well; the bunnies just looked very ‘blobby’.) Shape the dough into an oval, and then use a sharp scissor to cut the bunny ears. You want the ears to be a bit thick; if they are too thin they will bake right back into the roll without any shape.

Easter Bunny Brioche Rolls | Bread in 5

After snipping out ears, gently pull the ears back and round off the point (I’ve found this to be important, otherwise the ears shrink and  take the shape of pigs or cat ears). Gently press the ears into the roll, but not too much or they will bake right back in.

Easter Bunny Brioche Rolls | Bread in 5

Gently brush the bunnies with egg wash, and then use the sharp end of a skewer or toothpick to poke eye holes.

Easter Bunny Brioche Rolls | Bread in 5

Use the dull end of the skewer to make ear indentations. You may have to do this a few times to make it stay. Place the baking sheet in the fridge for 15 minutes (this will help bunnies keep their shape) and then bake for 18-15 minutes until golden brown.

Easter Bunnies Brioche Rolls | Bread in 5

Let the bunnies cool slightly on the baking sheet. If desired, you can use a pastry brush to brush them lightly with melted butter, and then roll the bunnies into granulated sugar, or sprinkle them lightly with the sugar. You may have to re-poke the eye holes both after they come out of the oven, and after rolling them in sugar.

Of course, if you are getting frustrated at any point, you can roll the 2 ounce portions into balls, and bake them into circles. Then, brush with butter and roll into sugar, and serve! Easy sugared brioche rolls for breakfast or Easter brunch.

Sugar Coated Brioche Rolls | Bread in 5

Or check out our Hot Cross Buns recipe…

Pin It

If you enjoyed this post, please consider sharing it with others using one of the social sharing buttons above. Thanks, Jeff and Zoë

25 thoughts on “Easter Bunny Brioche Rolls

  1. Great idea! Just yesterday I made up a batch of brioche to see how it would turn out for Easter (first time I ever made it and only the second time I’ve made bread). Love your recipes. Thanks so much!

  2. A family member is allergic to eggs. What do you suggest for substitute for eggs in breads. I like to have food that everyone can enjoy. Thank you.

  3. Chilling my dough tonight and hoping for the best tomorrow! Serving these at an early Easter dinner this Saturday. Thanks for taking the time to work out the kinks. Hoping (or should I say “hopping”) my bunnies have ears once they are baked!

    • Have not, but bet it’ll work in place of whole wheat. See Healthy Bread in Five or whole grain recipes in the other books.

  4. I have a question about the pizza spirals in APin5. It says to bake them at 450 degrees, is that a typo? I baked mine for slightly less than the 15 minutes called for, and they were burnt. My oven is 25 degrees cooler, so I adjusted accordingly, so I know my oven temp was correct. I would think they should be baked at like 400 degrees instead of 450…
    Also, I have a question about the savory brioche dough, also in APin5. It’s an enriched dough, so I thought it couldn’t be baked at the high temps that the lean doughs are cooked at, but I don’t see a note about that in the recipe (it just says to use with any pizza recipe in the book), and I don’t see a note about it in any of the recipes that say you can use the savory brioche dough. Anyway, I guess my question is, what temp should the savory brioche dough be baked at?

    • Hmm. Not a typo, and I can’t figure out what’s wrong here. Assume you’re using an oven thermometer to test the oven when completely preheated, something like http://ow.ly/8CVPU. Savory brioche can be baked at high temp as long as the baking time is short, as in pizza. You can get away with the much-higher temps even with brioche.

      • Yes, I use an oven thermometer, which is how I knew my oven is 25 degrees cool. I’ve adjusted the oven so it’s now correct, but I still glance to make sure the oven temp is correct when I go to bake something. Weird. Maybe I’ll just try a lower temp next time. They looked like they would be good!

  5. I should note that I did NOT use the savory brioche dough for the pizza spirals, those were two separate questions. I used the cornmeal olive oil dough for the pizza spirals. Just wanted to clarify.

  6. I’m baking from your first book, Artisan Bread in 5, and wondering if I should wash the dough bucket when I try a different type of bread. I’m baking the master recipe boule, and want to try the rye bread recipe. I’m enjoying being able to bake excellent bread thanks to you!

    • don’t have to! (unless there’s dairy or egg in the recipe). In addition to a lazy solution, it’s nice to jump-start sourdough flavor in the next batch this way.

  7. Hey, my hubby found the picture and got me to make some for Easter, too! They were fun! Though,I am noy as precise as you are. Call them bunny buns. . . Will make them again.

  8. I didn’t make the bunnies, but I did make a homemade batch of McDonald’s Cinnamelts-like treats with your brioche dough using a large, Texas size muffin/cupcake pan. Wow! Rolled the chilled dough into a rectangle, cut small bits with a pizza cutter, and made two “layers” of dough pieces with a cinnamon/brown sugar/butter “filling” placed in between the two layers and again on top. Baked them and then topped some of them off with homemade cream cheese frosting while they were still warm. I have the others in the freezer. Really delicious and now I am going to try and make a similar type of bread loaf in my pullman pan to use for making French toast!

  9. I once heard that brioche buns make the best hambuger buns in the world. I just got your Artisan Pizza, and Artisan Bread, in five min. a day books, (awesome books btw,) and was very excited to see the brioche recipe. How would a guy go about adapting this recipe to make hamburger buns, and would you even recomend it? Thanks!

  10. I have tried numerous breads from your books, they all taste great but…..I live at 4000 feet and I think this is affecting my bread…it comes out dense and moist in the middle any suggestions?

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>