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These vegan Easter bunny rolls will be the star at your Easter brunch with family and friends. Bunny bread rolls are sweet, fluffy, and super cute!
It’s every year the same question, what do we serve for Easter? I would say, start with these cute bunny bread rolls for your Easter brunch. Especially your kids are going to love them. They are super cute, and the dough is fluffy and sweet.
You can enjoy them with chocolate spread, jam, or even with hummus. Here are some great recipe ideas for your Easter brunch with family and friends: → go to recipes!
Vegan Easter Bunny Bread
Bunny bread is made with a sweet yeast dough, which can be easily prepared with plant-based ingredients. The specialty for this recipe is that you have to shape them in
How To Make Bunny Rolls
- Prepare the sweet yeast dough and let it rise for 1.5 hours at room temperature.
- Second option: Prepare the dough in the evening and let it rise overnight in the fridge. This way you can start right away to shape and bake the bunnies the next morning to serve them for your Easter brunch.
- Third Option: Prepare the bunnies a few days in advance, freeze them after baking, and defrost in the oven.
How To Shape Easter Bunny Rolls
- Divide the dough into 4 equal parts.
- Shape them into long rectangles.
- Cut away 0.5″/1cm of each rectangle and form into a ball → this will be the tail.
- Roll the rest of the rectangle into a long rope (~12″/30cm).
- Take the two ends into your hand and twist them twice like in the picture below. You can stretch and form the ends if needed → these are the ears of your bunny.
- Place the ball into the hole to form the tail → the hole doesn’t need to match the size of the ball, just place the ball on top so that it doesn’t fall down.
- Carefully transfer the bunny rolls onto a with parchment-lined baking sheet. Brush with the bread wash and sprinkle the ears and tail with poppy seeds.
- Alternatives to poppy seeds: Use coarse sugar. The poppy seeds are just for decoration purpose, you can also leave them out entirely.
Vegan Easter Brunch Recipe Ideas
Are you looking for inspiration on what to serve for Easter brunch with your family or to bring to your friends? Here are some fantastic vegan Easter recipe ideas for you:
- Homemade Hummus
- Roasted Red Pepper Hummus
- Beetroot Hummus
- Vegan Hot Chocolate
- Vegan Zopf Bread – Swiss Braided Bread
- No-Knead Bread
Vegan Easter Bunny Rolls
- 2 cup (250g) all-purpose flour
- 3/4 tbsp (10g) fresh yeast, or 1 tsp active dry yeast
- 5/8 cup (150ml) lukewarm soymilk, unsweetened
- 1 tbsp (15g) sugar
- 1 tsp salt
- 1/8 cup (30g) plant-based margarine, or plant-based butter
Bread Wash & Poppy Seeds
- 1 tbsp unsweetened soymilk
- 1 tbsp agave syrup, or maple syrup
- 1 tbsp poppy seeds
- Mix the yeast with the lukewarm soymilk and sugar in a little bowl and let it sit for 5 minutes until foaming. Knead it with the flour and salt at low speed for 5 minutes in your kitchen machine.
- Add the margarine and knead for another 5-10 minutes at medium speed, until you have a smooth dough which doesn’t stick to the bowl. Cover with a damp kitchen towel and let it rise for 1.5 hours at room temperature (or overnight in the fridge → see notes).
- Divide the dough into 4 equal parts. Shape them into rectangles. Cut away a little piece of dough (~0.5″/1cm) from each one and shape them into a small ball → this will be the tail. Roll out each rectangle in a long rope (~12″/30cm).
- Shape them into a small rabbit (see here for step-by-step pictures) and decorate with the tail. Transfer them on a with parchment paper lined baking tray.
- Mix the soymilk and agave syrup and brush each bunny with it. Let them rise for another 30 minutes at room temperature. Start preheating your oven to 395°F/200°C.
Decoration & Baking
- Brush them a second time with the bread wash and sprinkle the poppy seeds over the tail and the ears of the rabbit. Bake them for 20 minutes until golden brown. Let them cool down on a cooling rack.
- The recipe is for 4 bunny rolls, double the recipe to make 8.
- Substitute soy milk with any plant-based milk.
- Prepare the dough (Step 1&2 ) in the evening and let it rise overnight in the fridge (instead of 1.5 h at room temperature). The next morning, start with step 3.