Easter Bunny Dinner Rolls with Freshly Milled Flour
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There’s something so special about baking for the holidays, and these adorable Easter Bunny Dinner Rolls are the perfect addition to your Easter table! Made with freshly milled flour, these soft and fluffy rolls are not only fun to shape but also packed with nutrition and flavor that store-bought breads just can’t match.
Shaping the dough into little bunny shapes with cotton tails and twisted ears adds a touch of whimsy that kids and adults alike will love. Whether you’re serving them alongside a holiday feast or enjoying them with a little honey butter, these rolls bring warmth and joy to any meal. Plus, they’re a great way to get the whole family involved in the kitchen!
In this post, I’ll walk you through the simple process of making these festive Easter rolls using fresh milled flour. From mixing and kneading to shaping and baking, you’ll see just how easy and rewarding homemade bread can be. Let’s hop right in!
Why You’ll Love These Easter Bunny Rolls
These Easter Bunny Dinner Rolls will take your holidays to the next level. Made with whole wheat flour from freshly milled grains, they have a soft, fluffy texture that pairs perfectly with a brush of melted butter. Whether you’re serving them as part of your Easter dinner or adding them to an Easter brunch, these bunny-shaped rolls bring charm and warmth to the table.
Kids will love helping shape these cute little bunnies, turning simple bread dough into a fun holiday tradition. Watching the dough transform into bunny ears makes the process exciting, and little hands will have fun rolling the pieces of dough for the tails. Plus, these whole wheat bunny rolls are as fun to eat as they are to make—soft, fluffy, and perfect for dipping into a bit of honey or jam.
Shaping the dough into bunny rolls might seem tricky at first, but I assure you that these bunny dinner rolls are very simple to make. Using a floured surface helps prevent sticking, and a bench scraper makes dividing the dough into equal pieces a breeze.
Freshly Milled Flour for Better Bread
One of the reasons freshly milled flour works so well in these Easter Bunny Rolls is its ability to produce a soft, light, and fluffy bread. Unlike refined flour, which can result in dry, dense loaves, freshly milled whole wheat flour retains its bran and germ, giving your bread more structure and a naturally rich texture. The result? Rolls that are just as light and airy as they are flavorful and wholesome. Plus, you’ll love the extra boost of nutrition from the whole grains in every bite!
Here’s how to make Easter Bunny Dinner Rolls with Freshly Milled Flour
Begin with the dough.
Ingredients:
1 ¾ cup warm milk (415 grams)
2 eggs
⅓ cup honey (93g)
6 tablespoons softened butter (90 grams)
6 cups fresh milled hard white wheat, finely ground (800 grams)
2 ½ teaspoons salt
1 ½ tablespoons instant yeast
In the large bowl of a stand mixer whisk together milk, eggs, honey, salt, and butter.
Add in flour and knead until combined.
Allow the dough to rest for 15 minutes.
Add in the yeast and knead for 6-10 minutes, until the dough is well combined and smooth.
Transfer the dough into a greased bowl and allow to rise in a warm place until doubled in size, about an hour.
Once the dough has risen, weigh the dough. Take the total amount of grams and divide it by 18. Each piece of dough should weigh that amount (mine was 85 grams).
Dump the dough onto an oiled surface and cut in half. Then cut each half into 9 pieces so that you have 18 pieces total.
Set aside two pieces of dough and roll the rest of the pieces out into long strips. About 12-14 inches long.
To shape the dough into bunnies, take the long strips and shape into a “u.”
Take the two ends and twist once, placing one side of the dough on top of the other. Repeat this process once more. Leave a small hole at the bottom to put the tail.
Take the two remaining pieces of dough and divide into 16 pieces.
Roll them into smooth balls and place them in the hole on the bottom of the bunny to make the tail.
Allow the bunny dinner rolls to rise in a warm place for about 30 minutes until nice and puffy.
Preheat the oven to 350 degrees F.
Bake the bunnies for 15-18 minutes until golden brown.
Optional: brush with melted butter.
Serve warm in a cute wicker basket, wrapped in a linen towel.
Tips for the Best Easter Bunny Dinner Rolls
To get the best results, let the dough rise in a warm place until it’s doubled in size. If you live in a colder climate and your kitchen is on the cooler side, placing the dough near a low heat source or covering it with plastic wrap and a kitchen towel can help maintain the right environment. The first rise is crucial for developing a soft dough with a slight yeasty flavor.
Once shaped, the bunny rolls need a second rise to ensure they bake up light and fluffy. Before placing them on a baking sheet, check that the bunny ears are well-defined—this helps keep their shape in the oven.
If your oven doesn’t brown things well, consider brushing the tops with a light egg wash before baking to give them that golden brown finish, making them even more irresistible.
Preparing Dinner Rolls Ahead of Time
Prepping ahead? you can store the unbaked dough in an airtight container in the fridge overnight and let it come to room temperature the next day before shaping and baking. Making these rolls in advance is great, and proper storage will help keep them fresh. Once cooled, store them in an airtight container at room temperature for up to two days. For longer freshness, wrap them individually in plastic wrap and refrigerate them. When you’re ready to enjoy them, simply warm them in the oven on low heat for a few minutes to bring back their soft, freshly baked texture.
For longer storage, these whole wheat bunny rolls freeze beautifully! Place them in a freezer-safe bag or airtight container and store them for up to a month. When you’re ready to serve, let them thaw at room temperature and reheat in the oven at 300°F for about 5-7 minutes. Brushing them with a little melted butter before serving will bring back their soft, golden brown crust.
Troubleshooting Common Bread Dough Issues
Working with whole wheat flour can sometimes feel unpredictable, but understanding a few key factors can help you get perfect Easter Bunny Rolls every time. One common problem is sticky dough. If your dough is too wet and hard to handle, resist the urge to add too much flour. It is best to add extra flour slowly, a tablespoon or two at a time until a nice dough forms. If you add too much flour, the result will be dense and dry dinner rolls.
If your dough isn’t rising properly, it could be due to the yeast. Using instant yeast or active dry yeast that is past its prime can prevent a good rise. You can check to see if your yeast is still active by putting a small bit of warm water in a bowl along with a pinch of sugar – add your yeast to the mixture and stir. If the yeast foams within a few minutes then the yeast is still active.
Also, the dough needs to rest in a warm place to rise properly. If your kitchen is on the cooler side, try placing the bowl near the oven with the light on or covering it with a damp cloth to keep the temperature consistent.
Another common issue is a lack of yeasty flavor, which can happen if the dough doesn’t get enough fermentation time. Allowing the dough to go through a full first rise ensures the best texture and taste.
Easter Bunny Dinner Rolls with Freshly Milled Flour
Ingredients
- 1 ¾ cup warm milk 415 grams
- 2 eggs
- ⅓ cup honey 93g
- 6 tablespoons softened butter 90 grams
- 6 cups fresh milled hard white wheat finely ground 800 grams
- 2 ½ teaspoons salt
- 1 ½ tablespoons instant yeast
Instructions
- In the large bowl of a stand mixer whisk together milk, eggs, honey, salt, and butter.
- Add in flour and knead until combined.
- Allow the dough to rest for 15 minutes.
- Add in the yeast and knead for 6-10 minutes, until the dough is well combined and smooth.
- Transfer the dough into a greased bowl and allow to rise in a warm place until doubled in size, about an hour.
- Once the dough has risen, weigh the dough. Take the total amount of grams and divide it by 18. Each piece of dough should weigh that amount (mine was 85 grams).
- Dump the dough onto an oiled surface and cut in half. Then cut each half into 9 pieces so that you have 18 pieces total.
- Set aside two pieces of dough and roll the rest of the pieces out into long strips, about 12-14 inches long.
- To shape the dough into bunnies, take the long strips and shape into a “u.”
- Take the two ends and twist once, placing one side of the dough on top of the other. Repeat this process once more. Leave a small hole at the bottom to put the tail.
- Take the two remaining pieces of dough and divide into 16 pieces.
- Roll them into smooth balls and place them in the hole on the bottom of the bunny to make the tail.
- Allow the bunnies to rise in a warm place for about 30 minutes until nice and puffy.
- Preheat the oven to 350 degrees F.
- Bake the bunnies for 15-18 minutes until golden brown.
- Optional: brush with melted butter.
