Fantastic Easter Food Fun...Bunny Rolls! by Julia Rose Fantastic Easter Food Fun...Bunny Rolls! You can use home made or bought dough, but I will admit the whole wheat brioche made for a tastier treat (especially coated in sugar). Whichever dough you use, make sure it is very cold (chilled at least overnight).Preheat your oven to 350, and then line baking sheets with parchment paper. Divide the dough into 2 ounce pieces, and roll into a ball on a lightly floured surface. (The rolls puff up quite a bit, and I found making them any bigger didn’t work well; the bunnies just looked very ‘blobby’.)Shape the dough into an oval, and then use a sharp scissor to cut the bunny ears. You want the ears to be a bit thick; if they are too thin they will bake right back into the roll without any shape.After snipping out ears, gently pull the ears back and round off the point (I’ve found this to be important, otherwise the ears shrink). Gently press the ears into the roll, but not too much or they will bake right back in.Gently brush the bunnies with egg wash, and then use the sharp end of a skewer or toothpick to poke eye holes. Place the baking sheet in the fridge for 15 minutes (this will help bunnies keep their shape) and then bake for 18-15 minutes until golden brown.Let the bunnies cool slightly on the baking sheet. If desired, you can use a pastry brush to brush them lightly with melted butter, and then roll the bunnies into granulated sugar, or sprinkle them lightly with the sugar.