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Easter: Honey-Glazed Bunny Rolls

Source of Recipe


Gourmet, April 1995






List of Ingredients



• 1 cup milk
  
• 1/4 cup honey
  
• One 1/4-oz. pkg. active dry yeast (2-1/2 tsp)
  
• 1/2 stick (1/4 cup) unsalted butter, melted
  
• 2 large egg yolks
  
• 4 cups bread flour
  
• 2 tsp salt
  
• .
  
• -- Glaze --
  
• 2 Tbsp honey
  
• 1/2 stick (1/4 cup) unsalted butter
  
• 2/3 cup confectioners' sugar
  
• .
  
• 12 dried currants, halved
  






Instructions



1. In a small saucepan, heat milk with honey, stirring, over low heat just until lukewarm; remove pan from heat. Stir in yeast and let stand until foamy, about 5 minutes. Add butter and yolks, whisking until combined well.
   
   
2. Transfer milk mixture to bowl of a standing electric mixer (or to a large bowl, if kneading by hand). Add flour and salt gradually to milk mixture, stirring until incorporated. With dough hook, knead dough until smooth, about 2 minutes. (Alternatively, dough may be kneaded by hand on a lightly floured surface until smooth, 10 to 15 minutes.) Transfer dough to a lightly oiled large bowl and turn to coat with oil. Let dough rise, covered with plastic wrap, in refrigerator overnight or until doubled in bulk. (Alternatively, dough may be allowed to rise in a warm place about 2 hours, or until doubled in bulk.)
   
   
3. Grease 2 baking sheets. Punch down dough and divide into 12 pieces. Form each piece into an egg shape and transfer pieces to prepared baking sheets. Form a bunny tail on each piece by holding scissors, points down, perpendicular to baking sheet and making a 1/2-inch-long snip at base of wide end. Form 2 bunny ears on each piece by making a narrow 2-inch-long snip on each side, starting near wide end and cutting toward narrow end. Form eyes on each piece by making 2 holes in narrow end with a wooden pick and pressing a currant half firmly into each hole with pick.
   
   
4. Brush half of the warm glaze (* see method for preparing glaze, under Final Comments) on rolls and let rise, covered loosely with plastic wrap, in a warm place 45 minutes or less, or until doubled in bulk (rising will take longer if dough is cold).
   
   
5. Preheat oven to 400 degrees (F).
   
   
6. Heat remaining glaze over low heat just until warm, and brush rolls. Bake rolls in upper and lower thirds of oven, switching position of sheets in oven halfway through baking, 20 minutes, or until golden. Transfer to racks to cool.
   
   Serve rolls warm or at room temperature.
   
   Makes 12 rolls.
   
   






Final Comments


* For the glaze: In a small saucepan, heat glaze ingredients over low heat, stirring occasionally, until butter is melted. Remove pan from heat and keep glaze warm, covered.