Bunny-Shaped Rosemary & Garlic Rolls
To the bowl of a stand mixer fitted with the dough hook attachment knead together flour, Quick-Rise Plus Instant Yeast, salt, milk, egg, sugar, rosemary & garlic. As the dough comes together, add the butter one tablespoon at a time. Continue kneading until butter is fully incorporated, about 5 to 8 minutes. Shape dough into a ball, cover & let rest for 30 minutes.
Ingredients
- 3 1/2 cups of all-purpose flour
- 1 packet Fleischmann’s Quick-Rise Plus Instant Yeast
- 1 teaspoon salt
- 1 cup whole milk, warm to touch
- 1 large egg, whisked
- 1 tablespoon granulated sugar
- 1 tablespoon finely chopped fresh rosemary
- 2 garlic cloves, grated
- 3 tablespoons unsalted butter, softened
- Melted salted butter, to finish
- Coarse salt, to finish
Method
To the bowl of a stand mixer fitted with the dough hook attachment knead together flour, Quick-Rise Plus Instant Yeast, salt, milk, egg, sugar, rosemary & garlic.
As the dough comes together, add the butter one tablespoon at a time. Continue kneading until butter is fully incorporated, about 5 to 8 minutes. Shape dough into a ball, cover & let rest for 30 minutes.
Transfer dough to a work surface & divide into 12 every sized pieces. Roll each piece into a 12-inch rope. Twist the dough together to create the bunny body & angle out the two end pieces to create the ears. Roll a small ball to create the tail & place on top. Repeat with remaining dough.
Transfer the rolls to two lined baking sheets, cover with plastic wrap & let rise for 30 minutes. As the dough rises, preheat the oven to 375(f) degrees.
When ready to bake, brush the rolls with butter & finish with coarse salt. Bake until golden & cooked throughout, about 20 minutes.
