Easy Bunny Crescent Rolls (Print version)

Cute bunny-shaped crescent rolls made with refrigerated dough, ready in about 25 minutes for Easter brunch or dinner.

# Ingredients:

For the bunny rolls

01 - 1 can (8 oz or 226 g) refrigerated crescent dough sheet

02 - 1 large egg

03 - 1 tablespoon water

04 - 4 raisins, halved, optional

05 - 1 tablespoon melted butter

06 - Flaky salt, to taste

# Instructions:

01 - Heat the oven to 350°F. Line a baking sheet with parchment paper.

02 - Unroll the crescent dough sheet on a lightly floured surface. If using perforated crescent dough, press the seams closed. Cut the dough lengthwise into 8 even strips.

03 - Roll one strip into a soft rope. Cut off about one-third for the head. Coil the longer piece into a round body, leaving the end loose as a small front foot.

04 - Pinch a tiny piece from the shorter dough piece for the tail. Shape the rest into a small head, then snip the top halfway down to make two ears.

05 - Whisk the egg with 1 tablespoon water. Use a dab of egg wash to attach the head and tail to each body, then brush the tops lightly. Press raisin halves in for eyes if using.

06 - Bake for 10-13 minutes, until puffed and golden. Watch the ears during the last few minutes and cover loosely with foil if they brown too fast.

07 - Brush the warm rolls with melted butter and sprinkle lightly with flaky salt. Serve right away.

# Good to know:

01 - Best served warm the day they are baked.

02 - Use a crescent dough sheet for the cleanest shaping.

03 - Chill shaped rolls for 8-10 minutes if the dough gets too soft.

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