You could use honey instead of maple, but I happened to run out of honey, and I so rarely run out of maple syrup. Being in Vermont and all. Tee hee.
I saw large loaves of Bunny Bread at Great Harvest Bread Co, and I knew I had to make it.
And I knew I had to make it mini.
Maple Wheat Bunny Rolls
2 c whey (or 1 c water + 1 c skim milk)
4 Tbsp melted butter
4 Tbsp maple syrup (Dark Amber or Grade B - can also use honey)
3 c all-purpose flour
2 c whole wheat flour
2/3 c dry milk
2 tsp salt
1 1/2 Tbsp yeast
Combine ingredients in your bread machine in the order specified by your machine and allow to go through dough cycle. (You can also make the dough in your stand mixer)
When the dough is done, punch it down. Taking small pieces, make two small balls, and two slightly larger ones, to use as feet for your bunny.
Make another ball as a body for the bunny, twisting a small nub for a tail.
Roll another ball smaller than the body ball for a head.
Take a small piece of dough and roll into a thin snake. Cut in half and form two loops for ears. Attach them under the bunny's head and lay them over the back of the bunny.
|Yeah, the raisin eyes fell off. I wouldn't bother if I were you.|
Repeat with remaining dough. Cover with a towel and allow to rise for about 40 minutes. Preheat oven to 350 F. Bake for about 20 minutes or until golden brown.
|Filled with almond paste. Mmmm. Secret deliciousness.|
When the rolls come out of the oven, rub them with butter or spray with butter flavor cooking spray, wrap with a kitchen towel, and put into a plastic grocery bag, tightly closed. This will keep the crust soft.