Description
Soft and playful Two-Ingredient Bunny Buns made with plain yogurt and self-rising flour. These quick no-yeast Easter rolls are easy to shape, family-friendly, and ready in about 35 minutes.
Ingredients
Scale
- 1 cup plain yogurt, 270 grams
- 1 cup self-rising flour, 150 grams
- 1/4 teaspoon salt
- Butter, for greasing
- Melted butter, for brushing, optional
Instructions
- Preheat the oven to 360°F.
- Generously grease a large oven-safe baking dish with butter.
- Place the yogurt, self-rising flour, and salt in a large bowl.
- Mix until the dough comes together in a soft ball.
- If the dough feels too wet to shape, add 1 tablespoon of flour and mix briefly.
- Transfer the dough to a lightly floured work surface.
- Divide the dough into 6 equal portions, about 70 grams each.
- From each portion, form one larger ball of about 45 grams and two smaller pieces of about 12 grams each.
- Roll each larger piece into a smooth ball to form a bunny face.
- Roll each smaller piece into a short, thick oval to form a bunny ear.
- Arrange the 6 larger balls evenly in the greased baking dish.
- Place two ears above each face and gently press them against the larger dough ball.
- Brush the shaped buns with melted butter, if desired.
- Bake for 18 to 22 minutes, or until lightly golden and set in the center.
- Let the buns cool for 5 minutes.
- Add eyes and mouths with a food-safe edible marker, if desired.
- Serve warm.
Notes
- Use thick plain or Greek-style yogurt for dough that holds its shape well.
- Add extra flour only 1 tablespoon at a time so the buns stay soft.
- Avoid overmixing the dough because too much handling can make the buns dense.
- Keep the bunny ears short and thick so they do not brown too quickly.
- The buns taste best fresh and warm.
- Store cooled leftovers in an airtight container at room temperature for 1 day or refrigerate for up to 3 days.
- Reheat one bun in the microwave for about 10 seconds.
- Prepare the dough up to 3 days ahead and store it tightly wrapped in the refrigerator.
- Freeze tightly wrapped dough for up to 4 months, then thaw before shaping.
- Replace self-rising flour with 1 cup all-purpose flour mixed with 1 teaspoon baking powder.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: New Zealand
Nutrition
- Serving Size: 1 bun
- Calories: 96
- Sugar: 1
- Sodium: 109
- Fat: 1
- Saturated Fat: 1
- Unsaturated Fat: 1
- Trans Fat: 1
- Carbohydrates: 16
- Fiber: 1
- Protein: 6
- Cholesterol: 2