Sausage Bunny Rolls (Klobásoví zajíčci)

Sausage Bunny Rolls (Klobásoví zajíčci)

Yeast dough is a little kitchen miracle—and these sausage bunnies are proof! I made them for Easter as a treat for the carolers. Give these adorable bunny rolls a try!

Course Bread Rolls

Cuisine Czech

Keyword Easter recipe, Yeast recipes

Prep Time 30

Cook Time 14

Resting time 2

Total Time 2 44

Servings pieces

Calories 367kcal

Author Petra Kupská

Ingredients

Yeast dough:

2 ⅓ cups all-purpose flour
1 ½ teaspoons instant yeast
¾ cup milk warmed to 110-115°F (38°C)
1 ½ Tablespoons canola oil or sunflower oil
1 egg yolk
1 teaspoon salt

To finish:

4 sausage about ½ inch (1.5 cm) in diameter
1 egg white for wash
1 Tablespoon milk for wash
½ teaspoon sunflower seeds
1 teaspoon black cumin Nigella sativa

Cups - Metric

Instructions

Prepare the dough:

In a bowl, mix flour with yeast. In a separate bowl, whisk the egg yolk into warm milk, then pour into the flour. Mix on low speed with a stand mixer fitted with a dough hook (or by hand) until combined.
Add salt and oil. Increase speed to medium-high and knead for 8 minutes until smooth and elastic.
Transfer the dough to a clean bowl using a dough scraper. Cover with a tea towel or plastic wrap and let rise in a warm place until doubled in size, about 1.5 hours.

Shape the dough:

Turn the risen dough onto a floured surface. Divide into 7 equal pieces (about 2½ oz / 70 g each).
Shape each piece into a ball, seam-side down. Cover and let rest for 10 minutes.
Meanwhile, cut sausages into 3½ inch (8–9 cm) pieces.
Roll each ball into a strand, about the length from your elbow to fingertips. Form two loops at the ends, insert a sausage piece through them, flip, and separate the ends to create ears.
Place bunnies on a parchment-lined baking sheet, spaced 1½ inches apart. Spray with water to prevent drying out. Cover and let rise for 30 minutes.

Add details & bake

Make an egg wash by whisking the reserved egg white with 1 tablespoon of milk. Brush over the bunnies.
Add two sunflower seeds for eyes and a few black cumin seeds for the snout.
Bake at 380 °F for 14 minutes. Cool on a wire rack.

Notes

The basic recipe makes 7 bunnies.
In the Czech Republic, these bunny rolls are a fun Easter Monday treat for carolers, given alongside a dyed egg. They are also perfect for kids’ parties—just use a milder sausage for little ones!
STORAGE: Once cooled, place the bunny rolls in a sealable plastic bag. They will stay fresh at room temperature for two days, but because they contain sausage, I recommend keeping them in the fridge. There, they will last up to five days.
Want to save them for later? No problem—these bunnies freeze well. Just place them in an airtight container and freeze for up to three months.

Nutrition