Bun Buns

These buns are too perfect for Easter dinner. They're easy to make, taste like they're from a bakery, and they even look like little bunnies. I think. The only problem with them is that they're almost too cute to eat.

It took me a few tries to get them as close to perfect as I could for the holdiay. The first time they turned out like fat cats. If I had intended to make fats cats they would have been perfect, they tasted great! But I wanted bunnies for Easter.

Another try showed me my mistake was that I rolled round balls instead of longer pear shapes, my dough was too wet and I needed a little flour tossed on at the end, and I also didn't reshape the ears after I snipped them with scissors.

I don't think my Buns Buns are perfect yet, but I know they'll make a few smiles at my Easter dinner table. Read on for a chance to make your own Bun Buns, or Cat Buns if you like!

Bun Buns - makes 16

2 1/2 - 3 cups of flour
2 tablespoons sugar
1 packet or 2 1/4 teaspoons dry active yeast
1 teaspoon salt
1 cup plain yogurt
1/4 cup water
2 tablespoons melted butter
1 egg

1. Preheat oven to 375 degrees.

2. Combine butter, water, egg, and yogurt. Mix well.

3. Add in remaining ingredients, starting with only 2 1/2 cups flour. Knead for about 5 minutes, adding more flour until dough is no longer sticky.

4. Cover dough with a tea towel and let rise for about an hour.

5. Cut dough into 16 equal parts. Roll into long pear shaped balls and toss with a little flour. Place on a cookie sheet and use scissors to snip long bunny ears. Reshape the ears to make them a little less pointy and lightly toss a little flour on the ears to prevent them from sticking to the bodies.

6. Bake for about 10 minutes or until the bottoms crisp and the bunny ears turn a slight brown. 

7. Serve with Easter dinner or whenever you need a smile.