Fluffy Whole Wheat Bunny Rolls

You guys are in for a treat today! Two posts using one recipe, but I am putting them in their own separate posts so you can see the step-by-step instructions for each kind (Don’t forget to check out the more advanced Whole Wheat Easter Bunny Rolls). Easter is coming up and you would really impress your guests, well, maybe just your kids, if you made these whole wheat bunny rolls.

So I totally won this NutriMill from the NutriMill Bosch facebook page about a month or so ago. My mom always ground her own flour growing up and I could not wait to use mine. I just had to go buy some wheat.

Once I finally got my wheat, I followed the simple directions and I had like 14 cups of freshly ground whole wheat flour in just a few minutes! I felt so domestic.

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I am also pretty impressed with all the things you can grind with this machine. Here is a sampling from the picture on the side of the box. If you have food allergies in your home, you might look into purchasing one of these to make your own special flour at home. It’s so cool! (p.s. This post is not sponsored in any way, I am just sharing my personal thoughts about this machine.)

Let’s get back to today’s cute bunny rolls. These are the simpler, more home-cook friendly version that still looks like a bunny, but can be cut in half easily to spread butter on like a regular roll.

These rolls were impressively fluffy and light! You know how you sometimes get a dense, heavy bread when you bake with whole wheat flour? Well, these are ALMOST as good as white bread. They still have the texture of wheat, but are fluffy and light like white bread. I would not share a whole wheat recipe with you if it was hard as a rock and hard to eat, I promise! We LOVED these rolls!

Here’s the recipe and then I will show you how to make them.

5 from 1 rating

Fluffy Whole Wheat Bunny Rolls

Created by Amber Brady

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YieldsYields24 rolls

Ingredients

• ▢ 2 Tbsp yeast
• ▢ ½ cup (118 ml) warm water
• ▢ ½ cup (113 g) butter, softened
• ▢ ¼ cup (84 g) honey
• ▢ 3 large eggs, room temperature
• ▢ 1 cup (237 ml) 2% milk, room temperature
• ▢ 1 Tbsp distilled white vinegar
• ▢ 1 ½ tsp salt
• ▢ 4 ½ to 5 ½ cups (684-760 g) whole wheat flour, (stir, spoon & level)
• ▢ 1 Tbsp oil (canola, vegetable, or pure olive oil)

Instructions

 

• Dissolve the yeast in the water in a small bowl, set aside. In the bowl of a stand mixer (preferably a Bosch) using the paddle attachment, cream the butter and honey.
• Add the eggs and mix until combined. Add the milk, vinegar, and yeast mixture. Stir until combined.
• Stir the flour and measure 3 cups into a bowl. Stirring helps incorporate air into the flour so you don’t get a dense bread. Add the salt and stir it into the 3 cups of flour. Switch to the dough hook and add the remaining flour, mixing for 5 minutes until a soft dough is formed. The dough may look sticky, but if touched your finger, should come away clean.
• Pour 1 Tbsp of oil into a large bowl. Scrape dough out of the mixing bowl, and into the bowl with the oil. Flip the dough over so all sides of the dough have oil on them. Cover with plastic wrap and let rise for 1 hour in a warm place.
• Turn the dough out onto a lightly floured surface. Divide the dough into 26 pieces. Shape rolls, and then squeeze around the roll to create a small head and larger body. Place onto a greased/lined baking sheet. Repeat with all but two of the rolls.
• Roll the last two rolls into “breadsticks” and cut off little 1-inch pieces for the ears. Make sure to cut 48 ears with the two “breadsticks”. It doesn’t take much dough for the ears. Roll the strips for the ears from the center outwards to make them longer like a snake. Loop the ears and lay them on the bunny head. Dip a toothpick in flour and press the bottom of the ears to the head of the bunny. Then dip the toothpick in flour again and poke two holes for the eyes. Spray some plastic wrap with pan spray and cover the bunnies to let rise until double in size, about 1 hour.
• Bake at 350 degrees Fahrenheit for 20 to 25 minutes or until the tops are golden brown. Remove from the oven and brush melted butter over the top. Enjoy warm!

Notes

Nutrition Info.

Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.

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Did you make this?

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Recipe from An Oregon Cottage and edited in my own words. Bunny inspiration from Lunches Fit For a Kid.

Let’s make these bunny rolls!

Divide the dough into 26 pieces. Shape rolls, and then squeeze around the roll to create a small head and larger body. Place onto a greased/lined baking sheet. Repeat with all but two of the rolls.

Roll the last two rolls into “breadsticks” and cut off little 1″ pieces for the ears. Make sure to cut 48 ears with the two “breadsticks”. It doesn’t take much dough for the ears. Roll the strips for the ears from the center outwards to make them longer like a snake.

Loop the ears and lay them on the bunny head. Dip a toothpick in flour and press the bottom of the ears to the head of the bunny. Then dip the toothpick in flour again and poke two holes for the eyes.

Spray some plastic wrap with pan spray and cover the bunnies to let rise until double in size about 1 hour.

Bake at 350 degrees Fahrenheit for 20 to 25 minutes or until the tops are golden brown. Remove from the oven and brush melted butter over the top. Enjoy Warm!

Want a 3D bunny roll? Check out my post for Whole Wheat Easter Bunny Rolls.