Easter Bunny Rolls

I should have made these earlier in the weekend, but we’ve been so busy that we’ve only got round to making them today – well at least Easter isn’t quite over yet!

I came across the idea of these super cute bunny rolls on Pinterest and just HAD to make them – perfect for getting the girls involved and simply too adorable not to make.

The basic idea is a soft, white roll with ears cuts into the top with scissors before the second proving. Simple but cute – what could be better 🙂

Easter Bunny Rolls (dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan) N.B. contains gluten

makes 12

• 290ml oat milk
• 2 tbsps dairy-free spread
• 2 tbsps syrup
• 400-450g strong white bread flour
• 1 tbsp dried yeast
• 1 tsp salt
• oat milk, for brushing

– Warm the oat milk, spread and syrup together until the spread has melted. Set aside to cool slightly.

– Sift the flour into a large bowl. Stir in the yeast and salt. Make a well in the centre of the flour.

– Once the milk mix is at blood temperature pour into the flour. Mix until it has come together to make a soft dough.

– Turn out and knead for 5-10 minutes until the dough is smooth and springy.

– Place back in the bowl, cover with oiled cling-film and leave to rise for about an hour (it should double in size).

– Once the dough has risen, knock back and knead again to form a smooth ball.

– Cut into 12 even sized pieces and roll each into a smooth oval ball.

– Place on an oiled baking sheet and using scissors cut ear shapes into the dough. The mark on the eyes.

– Loosely cover with oiled cling-film and leave to rise for 30 minutes.

– Preheat the oven to 220 degrees Centigrade/Gas Mark 7

– Remove the cling-film. Brush the tops with oat milk and sprinkle on the oats.

– Bake for 15-20 minutes, until golden and sounding hollow when tapped.

– Cool on a wire rack.