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1
In a small saucepan, heat milk with honey, stirring, over low heat just until lukewarm and remove pan from heat.
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2
Stir in yeast and let stand until foamy, about 5 minutes.
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3
Add butter and yolks, whisking until combined well.
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4
Transfer milk mixture to bowl of a standing electric mixer (or to a large bowl, if kneading by hand).
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5
Add flour and salt gradually to milk mixture, stirring until incorporated.
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6
With dough hook, knead dough until smooth, about 2 minutes.
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7
(Alternatively, dough may be kneaded by hand on a lightly floured surface until smooth, 10 to 15 minutes.)
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8
Transfer dough to a lightly oiled large bowl and turn to coat with oil.
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9
Let dough rise, covered with plastic wrap, in refrigerator overnight, or until doubled in bulk.
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10
(Alternatively, dough may be allowed to rise in a warm place about 2 hours, or until doubled in bulk.)
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11
Grease 2 baking sheets.
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12
Punch down dough and divide into 12 pieces.
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13
Form each piece into an egg shape and transfer pieces to prepared baking sheets.
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14
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.
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15
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.
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16
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.
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17
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).
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18
Preheat oven to 400F.
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19
Heat remaining glaze over low heat just until warm and brush rolls.
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20
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.
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21
Serve rolls warm or at room temperature.
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22
In a small saucepan, heat glaze ingredients over low heat, stirring occasionally, until butter is melted.
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23
Remove pan from heat and keep glaze warm, covered.
