How to Make Sourdough Dinner (Bunny) Rolls

Making Sourdough Bunny Rolls

“These cute little bunnies make a great addition to your Easter dinner table.”

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These bunnies were fun to make. Their ears shrunk upon baking. In the future, I would hold my scissors at a much more horizontal angle to get an even longer ear. How fun for kids to have a bunny for Easter dinner.

Prep Time: 15 minutes

Cook Time: 25 min

Servings: 12 rolls

Ingredients

• 28 g butter (2 Tbsp)

• 240g coconut milk (1 cup)

• 44 g sugar (3 Tbsp)

• 5g salt (1 tsp)

• 100g active sourdough starter (½ cup)

• 375g bread flour (3 cups + 2 Tbsp)

• 28g melted butter for brushing the top of the rolls after baking (2 Tbsp)

Preparation Steps

1. This recipe calls for active sourdough starter so you will need to have your starter active and bubbly when you go to mix the dough. I feed my starter the night before I want to make the rolls.

2. Melt the butter, milk, sugar and salt over low heat in a saucepan. Allow it to cool completely. Mix the liquid with the sourdough starter and flour in a mixing bowl. Cover and let rest 1 hour at room temperature.

3. Perform 3 sets of stretch and folds, spaced 30 minutes apart. After the last set, cover the bowl and let the dough rest at room temperature for 2 hours. NOTE: The dough is ready to shape when it has risen by about 50%. Adjust the rising time according to the temperature of your kitchen.

4. Turn the dough out onto a lightly floured surface and divide the dough into 12 equal pieces. Each piece should weigh approximately 65g using a kitchen scale.

5. Shape each piece into a ball by gathering up the sides and pinching them together between your thumb and index finger. If you are making bunnies instead of dinner rolls, shape them in ovals.

6. Place the dough balls into a lightly greased, glass baking dish. Cover the rolls with a kitchen towel and allow them to rise at room temperature for 3-4 hours. If you are making bunnies, place them on a lightly greased cookie sheet.

7. TIP: If you'd like to prepare the dough and bake the rolls at a later time, shape the rolls, cover the dish with plastic and keep in the fridge for up to 36 hours. When ready to bake, allow them to have the second rise at room temperature until puffy and proceed with baking. If making bunnies, score the ears and eyes just prior to baking.

8. Bake the rolls in a 375º F oven for 25-30 minutes. The tops of the rolls should be light golden brown and a digital thermometer inserted in the center should read at least 190º F. Brush the tops with 2 Tablespoons melted butter after they come out of the oven. Carefully remove the rolls from the baking dish and serve hot.

9. NOTE: A glass 9x13 pan works best. If using a metal pan, bake at 400º F for less time. Check the rolls at 22 minutes so you don’t over-bake. The rolls on the bottom shelf got a bit toasty, but still tasted great!

BUNNY NOTE:
To make bunnies, shape into small ovals. Make two scissor snips for ears and two pokes with the tip of your scissors for the eyes just prior to baking. Bunny rolls make a great breakfast sandwich for Easter morning.

Original recipe from LittleSpoonFarm.

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