Sausage Bunny Rolls (Klobásoví zajíčci)
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Prep Time
30 mins
-
Cook Time
30 mins
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Additional Time
2 hrs
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Total Time
2 hrs 44 mins
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Servings
7 pieces
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Calories
367 kcal
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Cuisine
Czech
Sausage Bunny Rolls (Klobásoví zajíčci)
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Yeast dough is a little kitchen miracle—and these sausage bunnies are proof! I made them for Easter as a treat for the carolers. Give these adorable bunny rolls a try!
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Ingredients
Yeast dough:
- 2 ⅓ cups all-purpose flour
- 1 ½ teaspoons instant yeast
- ¾ cup milk warmed to 110-115°F (38°C)
- 1 ½ Tablespoons canola oil or sunflower oil
- 1 egg yolk
- 1 teaspoon salt
To finish:
- 4 sausage about ½ inch (1.5 cm) in diameter
- 1 egg white for wash
- 1 Tablespoon milk for wash
- ½ teaspoon sunflower seeds
- 1 teaspoon black cumin Nigella sativa
Instructions
Prepare the dough:
- In a bowl, mix flour with yeast. In a separate bowl, whisk the egg yolk into warm milk, then pour into the flour. Mix on low speed with a stand mixer fitted with a dough hook (or by hand) until combined.
- Add salt and oil. Increase speed to medium-high and knead for 8 minutes until smooth and elastic.
- Transfer the dough to a clean bowl using a dough scraper. Cover with a tea towel or plastic wrap and let rise in a warm place until doubled in size, about 1.5 hours.
Shape the dough:
- Turn the risen dough onto a floured surface. Divide into 7 equal pieces (about 2½ oz / 70 g each).
- Shape each piece into a ball, seam-side down. Cover and let rest for 10 minutes.
- Meanwhile, cut sausages into 3½ inch (8–9 cm) pieces.
- Roll each ball into a strand, about the length from your elbow to fingertips. Form two loops at the ends, insert a sausage piece through them, flip, and separate the ends to create ears.
- Place bunnies on a parchment-lined baking sheet, spaced 1½ inches apart. Spray with water to prevent drying out. Cover and let rise for 30 minutes.
Add details & bake
- Make an egg wash by whisking the reserved egg white with 1 tablespoon of milk. Brush over the bunnies.
- Add two sunflower seeds for eyes and a few black cumin seeds for the snout.
- Bake at 380 °F for 14 minutes. Cool on a wire rack.
Notes
- The basic recipe makes 7 bunnies.
- In the Czech Republic, these bunny rolls are a fun Easter Monday treat for carolers, given alongside a dyed egg. They are also perfect for kids’ parties—just use a milder sausage for little ones!
- STORAGE: Once cooled, place the bunny rolls in a sealable plastic bag. They will stay fresh at room temperature for two days, but because they contain sausage, I recommend keeping them in the fridge. There, they will last up to five days.
- Want to save them for later? No problem—these bunnies freeze well. Just place them in an airtight container and freeze for up to three months.
Nutrition Information
Show Details
Calories
367kcal
(18%)
Carbohydrates
35g
(12%)
Protein
15g
(30%)
Fat
18g
(28%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
3g
Monounsaturated Fat
8g
Trans Fat
0.1g
Cholesterol
66mg
(22%)
Sodium
663mg
(28%)
Potassium
251mg
(7%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
124IU
(2%)
Vitamin C
0.4mg
(0%)
Calcium
54mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 7pieces
Amount Per Serving
Calories 367 kcal
% Daily Value*
| Calories | 367kcal | 18% |
| Carbohydrates | 35g | 12% |
| Protein | 15g | 30% |
| Fat | 18g | 28% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 66mg | 22% |
| Sodium | 663mg | 28% |
| Potassium | 251mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 124IU | 2% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 54mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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