Easiest Way to Make Tasty Vickys Easter Bunny Bread Rolls, GF DF EF SF NF

Vickys Easter Bunny Bread Rolls, GF DF EF SF NF.

Vickys Easter Bunny Bread Rolls, GF DF EF SF NF You can have Vickys Easter Bunny Bread Rolls, GF DF EF SF NF using 14 ingredients and 10 steps. Here is how you cook it.

Ingredients of Vickys Easter Bunny Bread Rolls, GF DF EF SF NF

  1. You need 500 grams of strong bread flour.
  2. Prepare 2 tsp (14 g) of dry yeast.
  3. You need 1 tsp of salt.
  4. Prepare 30 grams of dairy-free spread/butter.
  5. You need 75 ml of warm coconut or rice milk.
  6. It’s 225 ml of warm water.
  7. Prepare of Gluten Free Recipe.
  8. Prepare 450 g of gluten-free flour.
  9. You need 2 tsp of fast acting yeast.
  10. It’s 2 tsp of xanthan gum.
  11. It’s 1 tsp of salt.
  12. Prepare 250-300 ml (1 cup) of - 1 & 1/4 cups) light coconut milk.
  13. It’s 2 tbsp of olive oil.
  14. You need 1 tbsp of runny honey / agave nectar.

Vickys Easter Bunny Bread Rolls, GF DF EF SF NF instructions

  1. Mix the flour, yeast and salt in a bowl, then cut in the butter, rubbing with your fingertips until crumbs are formed.
  2. Mix the milk and water together then add to the dough, combining with your hands until the dough comes together. Work for 20 minutes on a floured surface until the dough becomes elastic.
  3. Return the dough to the bowl, cover with a slightly damp cloth and leave to double in size, around an hour, an hour and a half.
  4. Gluten Free Directions - Put 250ml milk, the honey and oil in a bowl and microwave for 1 minute or heat in a small pan until warmed. Add to the dry ingredients and form the dough - if it’s too dry add extra warmed milk. Continue with the rest of the directions (one rise then bake).
  5. Punch the dough down on a floured surface and split into 8 balls. Flatten them slightly with your palm then set on baking paper on a baking sheet. Cover with the cloth again and leave another hour to rise again.
  6. Preheat the oven to gas 7 / 220C / 425°F OR gas 6 / 200C / 400F for the gluten-free rolls.
  7. Using a pair of sharp kitchen scissors, snip twice on top of one end of each roll to make the bunnies ears and poke the scissors in to make eyes underneath.
  8. Dust the tops with a little flour and glaze the gluten-free ones with some extra milk then bake for around 10 - 12 minutes (15 - 20 for gluten-free) or until golden and cooked through.
  9. Let cool on a wire rack then enjoy with soup or spread with butter!.
  10. These are so cute I had to share! They were on a Facebook page but the bread recipe is my own.

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