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Magician’s Rabbit Rolls Recipe

These scrumptious savory rabbits are a hit at any get together. They are as cute as they are delicious. Serve them in a top hat at your next magic party!

Adapted from Taste of Home Easter Bunny Rolls

Prep: 30 minutes | Rise: 1 hour | Bake: 10 minutes | Yield: 24 rabbit rolls

Magicians Rabbit Rolls


  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 3/4 cup warm milk (110° to 115°)
  • 2 tablespoons sugar + a pinch
  • 2 tablespoons shortening
  • 1 egg, beaten
  • 1 tablespoon minced flat-leaf parsley
  • 1 tablespoon minced fresh dill
  • 1 tablespoon minced chives
  • 1 tablespoon minced rosemary
  • 1 teaspoon salt
  • 3 to 3-1/2 cups all-purpose flour
  • 1 egg, beaten
  • 1 tablespoon coarse salt


  1. In a bowl, dissolve yeast in warm water. Add a pinch of sugar and allow the yeast to stand for about 5 minutes. Mix in warm milk, 2 tablespoons of sugar, shortening, beaten egg, herbs, salt and 2 cups flour and beat until dough is smooth. Add the remaining flour, about 1/4 cup at time until a soft dough forms.
  2. Turn onto a floured surface and knead for about 6-8 minutes until smooth and elastic. Place dough in a greased bowl and turn dough to grease top. Cover bowl and place in a warm place to allow dough to rise for about an hour until doubled. Punch dough down and allow the dough to rest for 10 minutes.
  3. Preheat oven to 375°F. Grease two large baking sheets.
  4. Divide dough into 24 pieces, one for each rabbit. Roll one piece out into a 20-inch rope and cut the rope into two 10-inch halves. Take one of the 10-inch pieces and coil it for the rabbit’s body. Place it on the baking sheet. Cut the second 10-inch piece into two 5-inch pieces. Take one of the 5-inch pieces and coil it for the head. Place in next to the body and pinch together. With the remaining 5-inch piece, cut two 2-inch pieces and form the ears and use the remaining 1-inch piece for the tail. Add to the rabbit and pinch ears to the head and the tail to the body. Repeat with remaining rabbits, placing 2-inches apart on the baking sheets. Cover and allow rabbits to rise for about 25 minutes until doubled.
  5. Brush rabbits with beaten egg and sprinkle each with coarse salt. Bake 10-12 minutes or until lightly browned.

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