Cheesy Bunny Buns

Name: Cheesy Bunny Buns
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: Serves 12
Ingredients: 250ml milk plus a drizzle; 350g strong white bread flour plus extra for dusting; 5g fast-action dried yeast; 1 tsp caster sugar; drizzle of flavourless oil like rapeseed or sunflower; 100g butter; 75g mature cheddar grated; small bunch of chives chopped

⏱ 45 mins 🍽 Serves 12 ✅ Easy 🏷 Side dish

These savoury bunny buns are a delightful snack, combining mature cheddar and fresh chives in a soft bread dough. They are a fantastic project to involve children in the kitchen, offering a fun shaping activity. The buns are ideal for a family Easter picnic or as a tasty side dish. The recipe yields 12 buns and takes about 45 minutes of active preparation and baking time.

Ingredients

250ml milk plus a drizzle
350g strong white bread flour plus extra for dusting
5g fast-action dried yeast
1 tsp caster sugar
drizzle of flavourless oil like rapeseed or sunflower
100g butter
75g mature cheddar grated
small bunch of chives chopped

Method

Gently warm the milk in a saucepan until it reaches about 40C or feels just warm when touched. In a large bowl, combine the flour, yeast, sugar and 1 tsp salt.
Pour the warm milk into the dry ingredients and stir with a wooden spoon to form a sticky dough. Transfer the dough to a work surface and knead by hand for 8-10 mins until soft and stretchy. You can also knead it in a stand mixer with a dough hook for 5 mins. Lightly oil the bowl, place the dough back in, cover with a tea towel and leave to rise in a warm spot for 1-2 hrs, or overnight in the fridge, until it has doubled in size.
Turn the risen dough out onto a lightly floured surface and stretch it into a rectangle. Roll it out with a rolling pin to a 40 x 30cm rectangle. Spread the butter over the surface, then scatter the grated cheese and chopped chives evenly. Roll the dough up tightly into a sausage shape.
Prepare a baking tray by lining it with baking parchment. Slice the dough roll into 12 equal pieces, keeping them cut-side up. Gently unroll the end of each piece and shape it into bunny ears by making a zig-zag with the dough strip. Arrange the buns on the tray with space between them, cover with a tea towel and leave in a warm place for 30 mins-1 hr until slightly puffed.
Preheat your oven to 200C/180C fan/gas 6. Lightly brush the tops of the buns with milk. Bake for 20-25 mins until they turn a golden brown colour. Once cooled, store them in an airtight container where they will keep for two days.

Nutrition (per serving)

Calories217 kcal

Fat11 g

Saturates6 g

Carbs23 g

Sugars2 g

Fibre1 g

Protein6 g

Sodium280 mg

Recipe details

Skill levelEasy

CategorySide dish

DietVegetarian