Easter Bunny Rolls – No Yeast!

Sweet, soft, and fluffy bunny shaped rolls. Although made without yeast, these Easter bunny rolls are so soft and fluffy. Incredibly delicious as well as easy and quick to make.

Easter is getting closer! Do you already have any ideas what you want to bake? Do you have any favorite Easter food traditions?

If you wan’t to bake something cute and delicious for Easter this year, I highly recommend making these Easter bunny rolls. They taste like they came from a bakery!

You won’t believe that they do not contain yeast, because they are so soft and fluffy. The dough even looks like yeast dough. The secret to this softness and fluffiness is quark or greek yogurt, and vegetable oil.

As in many recipes made with quark, you can use greek yogurt as a subsitute ending up with the same great result. I have tested this recipe with greek yogurt, since I know that in many countries quark is not as common as it is for example in Germany. The result will be the same. To be exact, I feel like they actually get a little lighter and airier with greek yogurt.

It’s well worth making this recipe, and it will surely become one of your favorite Easter food traditions!

Note on Ingredient Amounts Given in the Recipe

The original version of this recipe uses metric measurements. For this recipe, I have converted the metric measurements to U.S. measurements. Since metric measurements do not always fit exactly into U.S. measurements, there may be minimal deviations in some cases, which will not affect the results. The metric amounts in the parentheses are the original amounts, which are accurate to the gram. To get most accurate results, I always recommend using a scale anyway, even though I find measuring cups and spoons very useful in some cases. You can find more information about unit conversions here.

If you make this recipe, I’d love to know how it turned out! Please let me know by giving it a star rating and leaving a comment below. Or snap a photo and tag @teatimeontheporch on Instagram so I can see it! I’d love to see your Easter bunny rolls!

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Easter Bunny Rolls – No Yeast!

By Christina

Yields: 12 bunnies (or depending on size)

Prep Time: 30 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 42 minutes minutes

Sweet, soft, and fluffy bunny shaped rolls. Although made without yeast, these Easter bunny rolls are so soft and fluffy. Incredibly delicious as well as easy and quick to make.

Ingredients

For the Dough

• 3/4 cup plus 2 tablespoons (200 g) plain nonfat quark or plain nonfat greek yogurt (see notes below!)
• 3 tablespoons plus 1 teaspoon (50 ml) whole milk
• 1 large egg
• 1/3 cup plus 2 tablespoons (100 g) vegetable oil, flavorless, such as canola oil or sunflower oil
• 6 tablespoons (75 g) granulated sugar
• 2 teaspoons (8 g) vanilla sugar
• 3 cups plus 3 tablespoons (400 g) all-purpose flour
• 1 tablespoon (14 g) baking powder
• Pinch of salt

For Brushing and Finishing

• 1/3 cup (75 g) butter
• 6 tablespoons (75 g) granulated sugar
• 2 teaspoons (8 g) vanilla sugar

Instructions

• Line two baking sheets with parchment paper.
• In a large mixing bowl, using a hand mixer fitted with a whisk attachment, mix the quark, milk, egg, oil, sugar, and vanilla sugar until combined.
• Add the flour, baking powder, and salt, and knead, using a hand mixer fitted with a dough hook attachment, until a smooth ball of dough forms (it’s okay if the dough is still a little sticky and not quite the shape of a ball yet; you can then shape the dough using a silicone spatula before taking it out).
• Set an oven rack in the middle position and preheat the oven to 375°F (190°C).
• On a well floured surface, shortly knead the dough ball again by hand.
• Flour the surface again and roll the dough about 1/3-inch thick.
• Dip your cookie cutters in flour prior to each cut, cut out bunnies or other shapes and place them on the prepared baking sheets, spacing them at least 1 inch apart from each other.
• Brush the dough pieces with half of the melted butter.
• Bake until golden brown, about 12-13 minutes (baking time may vary depending on the size and shape of the dough pieces).
• Whisk together the sugar and vanilla sugar, and spread on a plate.
• Right after baking, brush them with the remaining butter and immediately press the brushed side into the sugar.
• Transfer to a wire rack to cool completely. The bunnies taste extra good when still slightly warm.

Notes

Storage & Freezing Instructions: The bunnies taste best the day they are made. Store in an airtight container at room temperature. They freeze well for up to 3 months. Freeze leftover bunnies once they are completely cooled. Let thaw on the counter for some hours.

Quark: Instead of quark, you can use plain nonfat greek yogurt. The result will be the same, if not a little lighter and airier.

Large cookie cutters are best for this recipe, with a minimum size of about 3×3-inches. The bunny shaped cookie cutter I used is about 7×3-inches in size. If you do not have a suitable cookie cutter, you may also form shapes by hand.

Adapted from Kaffee & Cupcakes.

Did You Make This Recipe?

I’d love to know how it turned out! Please leave a comment below. Or snap a photo and tag @teatimeontheporch on Instagram so I can see it!