Want to make bread rolls for snacks and sides this weekend? Well, this is a bread roll recipe with a difference: the dough is shaped into bunny heads, making them a fun thing for kids to get involved with cooking, especially at Easter.
They're super easy to bake in the oven, so if you don't have a breadmaker, it's not the end of the world, and the whole process is family-friendly, from kneading the dough and watching in amazement as it proves and rises, to decorating them afterwards (and of course eating them). We'd love to take credit for them, but this recipe comes courtesy of Aldi. Thanks guys.
How to make bread rolls
These bunny bread rolls are decorated with chocolate, but you can swap that out for anything you have in the cupboard, from raisins to mini cucumber circles...
Serves: 6 people
Prep time: 60 minutes
Cooking time: 20 minutes
- 120ml Double Cream
- 130ml Whole Milk
- 60g Caster Sugar
- 7g Yeast
- 320g Plain Flour
- ½ tsp Salt
- 1 x beaten egg for egg wash
- Extra flour for rolling
- 30g Dark Chocolate (melted)
- Piping Bag
1. Add the cream, milk and sugar into a small saucepan and simmer until the sugar has melted.
2. Remove the pan from the heat and ensure that the milk is warm and not hot then add in the yeast.
3. Leave for a couple of minutes until the liquid has bubbled slightly (this shows the yeast is alive).
4. Place the flour and salt in a large bowl and then add in the milk mixture and knead for five to 10 minutes until a ball has formed.
5. Leave in a bowl for one to two hours for the dough to doubled in size.
6. Knock the air out of the dough and knead for a couple of minutes until the dough is smooth.
7. Cut into eight pieces and roll six of them into balls and place on a greaseproof paper lined baking tray.
8. Cut the two remaining pieces into six (12 total) and then shape them into bunny ears and add to the dough balls.
9. Leave to rise, covered with greased cling film, for another half an hour until doubled in size.
10. Pre-heat oven to 190ºC/170ºC fan oven/gas mark 5.
11. Brush with the beaten egg and then bake for about 20 minutes until golden and hollow sounding when tapped on the base.
12. Leave to cool and then pipe eyes and whiskers with the melted dark chocolate.