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1
In a large mixing bowl combine 2-1/2 cups of the flour and the yeast; set aside.
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2
In a medium saucepan heat and stir milk, herbs, sugar, butter, and salt just until warm (120 degree F to 130 degree F) and butter almost melts.
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3
Add milk mixture to flour mixture.
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4
Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly.
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5
Beat on high speed for 3 minutes.
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6
Using a wooden spoon, stir in as much of the remaining flour as you can.
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7
Turn dough out onto a lightly floured surface.
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8
Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total).
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9
Shape dough into a ball.
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10
Place in a lightly greased bowl, turning once to grease surface of dough.
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11
Cover; let rise in a warm place until double in size (45 to 60 minutes).
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12
Punch dough down.
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13
Turn dough out onto a lightly floured surface.
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14
For 8 small bunnies: Divide dough in half.
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15
Cover and let rest 10 minutes.
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16
Roll 1 portion into an 8-inch circle.
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17
With a sharp knife, cut into 6 wedges.
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18
From four of the wedges snip a small amount of dough to make tails for bunnies.
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19
Gently shape the 4 wedges into ovals by pulling their edges under and pinching together.
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20
Place the ovals, pinched-side down, on a lightly greased baking sheet.
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21
Flatten slightly to 4 inches long.
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22
Form snipped pieces of dough into tails and place under one end of dough ovals .
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23
To make heads and ears of bunnies, divide the remaining two wedges in half, making 4 small wedges total.
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24
Shape each wedge into a teardrop shape, about 4 inches long.
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25
With kitchen shears, cut into the pointed end of each, making cuts about 2 1/2 inches long.
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26
Lay each set of ears on top of an oval shape, near the end of oval opposite the tail (reference photo).
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27
(If necessary, brush surfaces with water to get the two parts of dough to stick together.)
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28
With fingers, gently give the ears a half twist so that their cut edge is facing up.
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29
Repeat rolling and shaping with the other half of dough.
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30
Cover and let rise until nearly double in size (about 30 minutes).
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31
To make 2 large bunnies, divide dough into thirds.
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32
Cover and let rest 10 minutes.
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33
From two portions of dough, snip a small amount of dough to make tails for bunnies.
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34
Shape two portions of dough into long ovals, about 6 inches long.
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35
Place on lightly greased baking sheet and flatten them slightly.
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36
Form snipped pieces of dough into tails and place under one end of dough ovals.
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37
Divide remaining portion in half.
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38
Shape each into a long teardrop shape, about 5 inches long.
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39
With kitchen shears, cut into the pointed end of each, making cuts about 3 inches long.
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40
This will make the head and ears of bunny.
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41
Lay each set of ears on top of oval shape near one end of oval.
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42
(If necessary, brush surfaces with water to get the two parts of dough to stick together.)
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43
With fingers, gently give the ears a half twist so that their cut edge is facing up.
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44
Cover and let rise in a warm place until nearly double in size (30 to 45 minutes).
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45
Preheat oven to 350 degree F. In a small bowl beat together egg white and water.
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46
Brush the risen bunnies with egg mixture.
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47
Sprinkle with Sugar Sage Topping or Rosemary Cheese Topping.
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48
Bake small bunnies 15 to 20 minutes or, bake large bunnies 30 to 40 minutes or until bread sounds hollow when lightly tapped (if necessary, cover with foil the last 10 minutes to prevent over-browning).
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49
Cool on wire racks.
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50
Makes 8 small bunnies or 2 large bunnies (24 servings.
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51
Sugar Sage Topping: In a small bowl stir together 2 tablespoons sugar and 1 teaspoon finely snipped fresh sage.
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52
Rosemary Cheese Topping: In a small bowl stir together 3 tablespoons grated Parmesan cheese and 1-1/2 teaspoons finely snipped fresh rosemary.
