Honey Glazed Bunny Rolls
1 cup milk
1/4 cup honey
a 1/4-ounce package active dry yeast (2 1/2 teaspoons)
1/2 stick (1/4 cup) unsalted butter, melted
2 large egg yolks
4 cups bread flour
2 teaspoons salt
2 tablespoons honey
1/2 stick (1/4 cup) unsalted butter
2/3 cup confectioners' sugar
12 dried currants, halved
In a small saucepan, heat milk with honey, stirring, over low heat
just until lukewarm and remove pan from heat. Stir in yeast and let
stand until foamy, about 5 minutes. Add butter and yolks, whisking
until combined well.
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
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
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.
Brush half of warm glaze 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).
Preheat oven to 400°F.
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,
and transfer to racks to cool.
Serve rolls warm or at room temperature.
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.
Makes 12 Rolls