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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 softened 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
(By hand, knead on a lightly floured surface until smooth, about 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
Cover with plastic and allow to rise in a warm place, until doubled in size, about 2 hours.
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10
Make glaze: In a small saucepan heat glaze ingredients, except currants, over low flame, stirring occasionally, until butter is melted.
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11
Remove from pan and keep warm and covered.
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12
Grease two baking sheets.
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13
Punch down dough and divide into 12 equal pieces.
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14
Form each piece into and egg shape and transfer pieces to prepared baking sheet.
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15
Form a bunny tail on each roll 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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16
Form 2 bunny ears by making a 2-inch long snip on each side, starting near wide end and cutting toward narrow end.
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17
Form eyes on each piece by making 2 holes in narrow end with a wooden toothpick and pressing a currant half firmly into each hole with pick.
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18
Brush half of warm glaze on rolls and let rise, covered loosely with plastic wrap in a warm place for about 45 minutes (or until doubled in bulk).
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19
Preheat oven to 400 degrees F. Heat remaining glaze and brush rolls.
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20
Bake in upper and lower thirds of oven, switching positions half way through.
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21
Bake about 20 minutes or until golden brown, and transfer to racks to cool.
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22
Serve warm or at room temperature.
