2 1/2 hours rise time
- 3 1/2 cups bread flour*
- 1/4 cup Imperial Sugar Extra Fine Granulated Sugar
- 2 1/4 teaspoons rapid rise yeast
- 1 teaspoon salt
- 3/4 cup whole milk (110°-115°)
- 6 tablespoons butter, melted
- 2 eggs, room temperature
- 2 tablespoons melted butter
- Imperial Sugar Cinnamon Sugar
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
- In the bowl of an electric mixer fitted with the dough hook, add flour, sugar, yeast, and salt. Mix until combined.
- In another bowl, whisk milk, melted butter, and eggs. Add to the mixer, and knead on medium speed until the dough pulls away from the sides, about 5 minutes.
- Place the dough in a large oiled bowl. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 ½ hours.
- Line two baking sheets with parchment. Punch down the dough and turn out onto a floured board. Knead for a minute, then roll out into a large rectangle, approximately 8x12 inches.
- Use a pizza cutter or knife to cut into strips. Reserving one strip for the tails. Roll and stretch the dough into a snake shape. Make a U, then twist in the center to make two ears. Use your finger to make an indentation for the tail. Cut the reserved dough into 1-inch pieces and roll into a ball. Place in the indentation.
- Place on the baking sheet and cover with plastic wrap. Repeat until you have made all of the bunnies. Space 2 inches apart. Cover and let rise for 45 minutes.
- Preheat oven to 350°F. Brush bunnies with melted butter and generously sprinkle with cinnamon sugar.
- Bake for 14 to 16 minutes, or until golden brown.