Rabbit Rolls Recipe

Here is my Rabbit Dinner Rolls recipe, which I understand is an old-fashioned angel biscuit recipe, replete with instructions on how to make the rolls look like rabbits. These will be lighter if made with all white flour but I mixed half white and half wheat.

Rabbit Dinner Rolls

2.5 cups *white all purpose flour

2.5 cups *whole wheat flour

*you can use all white flour, I mixed them to give the bunnies a little color. Wheat flour makes the rolls more dense.

1 tablespoon baking powder

1 tsp baking soda

1 tablespoon salt

1/4 cup sugar

1 cup chilled vegetable shortening

2 cups buttermilk

2 ¼ tsp active yeast (one package)

1/4 cup warm water

1 egg, beaten (optional)


Empty active yeast into warm water. Allow to sit for 10 minutes.

Mix dry ingredients together.

Cut in shortening with two knives until shortening is in tiny pieces and dissolves into the mixture.

Add buttermilk and yeast mixture. Mix until all ingredients are "mushed" together into one big ball of dough.

Cover. Chill for 1 hour.

To Make Rabbit Rolls:

Liberally dust a cutting board with flour and knead 4-5 times until dough is easy to handle.

Roll into a biscuit-size oblong shape with a narrow end for a face. Roll smaller round dough piece and attach withdab of milk as a tail.

With kitchen scissors, cut two long “ears” and shape to remove the pointed tip. Using a toothpick, add a line inside each ear. Add two holes in the front for eyes. Brush with egg for a golden finish.

Bake at 400F for 10-15 minutes until golden brown. These freeze nicely.

How do you eat your rabbit rolls – ears or tails first?