Vegan Easter Bunny Rolls
Say hello to the cutest buns you will ever see for your upcoming Easter brunch. These tiny bunny rolls made of yeast dough are easy and quickly put together and only need a little time to rise. But we're happy to allow them that time, though (cause they are worth waiting for). If you want to save a little time, you can prepare the dough the evening before. Put it in the fridge after the first rising time and shape the bunnies the following morning. The baking time may vary depending on your oven. Therefore, have a look at the bunnies. When they are browned, they may get out of the oven. We served the bunny rolls with vegan whipped cream, strawberry, and apricot jam. But of course, you are entirely free to choose: Whether with chocolate spread, vegan cream cheese, or quite classically with vegan butter - you may top them thoroughly according to your personal preferences. Savory toppings are also possible. Just reduce the amount of sugar in the yeast dough if needed. And of course, you don't have to form bunnies. Round-shaped buns work, and we also love little birdies. You can prepare this recipe, of course, all year round. The only thing you should keep the same is the number of portions the dough is divided into. Otherwise, the baking time will change. The recipe can be doubled, tripled or quadrupled, .... Happy breakfast!
Vegan Easter Bunny Rolls
Ingredients
For the yeast dough:
- 300 g (2.5 cups) flour
- 40 g (0.25 cup) brown sugar
- 7 g (2 tsp) active dry yeast
- 200 ml (1 cup) lukewarm plant-based milk
- 35 g (1.25 oz) vegan butter
- 1 tsp salt
Also:
- vegan cooking cream
- vegan strawberry jam
- vegan apricot jam
- vegan whipping cream
Instructions
For the yeast dough, mix flour, brown sugar, and active dry yeast to a bowl. Add lukewarm plant-based milk and let the mixture sit for at least 10 minutes. In the meantime, melt vegan butter over low heat and let it cool dowl until lukewarm.
Using a hand mixer with dough hooks, knead all ingredients until combined. Add the lukewarm vegan butter and salt and continue kneading for approx. 10 minutes, or until the dough is really smooth. Cover with a damp kitchen towel and let the dough rise in a warm place for at least 1 hour, or until it's doubled in volume.
Divide the dough into 8 equal-sized pieces. For the bunny rolls, proceed as follows: roll each piece of dough lengthwise with your hands to form a dough string. Cut off about 2cm / 0.8 inches of this and roll into a tiny ball. This will be the bunny tail. Place the remaining dough rolls on a lined baking sheet. Grab both ends and twist them together twice, creating a little bunny body and the ears. Place the bunny tail in the center of the body.
Let the yeast buns rest again for at least 30 minutes. In the meantime, preheat the oven to 200°C/390°F (top and bottom heat). Brush the buns with vegan cooking cream and bake for approx. 15-20 minutes, or until browned. The baking time may vary depending on your oven.
Serve the baked bunny rolls with jam and vegan whipped cream.
