Easter Bunny Rolls - No Yeast!
Yields: 12 bunnies (or depending on size)
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 3x3-inches. The bunny shaped cookie cutter I used is about 7x3-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!