Easter Bunny Rolls

(Photo Credit Ancika konyhája)

Easter Bunny Rolls

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Tip: If you are in a time crunch, you can also use Pillsbury refrigerated breadsticks. MAKE SURE to round out ears before baking so you do not get devil horns. I also recommend brushing with an egg wash right before baking and after when they come out of the oven and are still hot!

Ingredients:

• 2-1/2 to 3 cups all-purpose flour
• 2 tablespoons sugar
• 1 package (1/4 ounce) active dry yeast
• 1 teaspoon salt
• 1 cup (8 ounces) sour cream
• 1/4 cup water
• 2 tablespoons butter
• 1 egg

Directions:

• Put the butter, the sour cream and water in a small saucepan and heat, but do not cook. Cool to tepid then add the remaining ingredients. Put in a kneader. If thick add more water.

• Let it rise double and cut into 16 equal parts.

• Baking tray lined with baking paper and cut the ears with scissors.
  IMPORTANT: When the dough is STILL SOFT, Make sure you smooth the edges around, so you do not end up with devil horns.

• The eyes can be put in or use something as pepper grains.

• Bake at 375° for about 10 minutes or until golden brown.

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