Gluten Free Bunny Brioche Rolls
These cute little Bunny Brioche will be a cute themed roll for your spring or Easter breakfast, brunch, lunch, or dinner!
Equipment
- stand or hand mixer
- parchment sheets
- 2 baking trays
Ingredients
- ⅔ cup - 1 tbsp whole milk (5 oz.) just warm to the touch
- 1 tbsp Fleishmann's Active Dry Yeast or other gluten free yeast
- ½ teaspoon Fleishmann's Instant Yeast or other gluten free instant yeast
- 1 tbsp honey
- ½ cup (66 grams) Bob's Red Mill Tapioca Flour, gf or gluten free tapioca starch
- ½ cup (82 grams) Bob's Red Mill Potato Starch. gf
- ½ cup (75 grams) Bob's Red Mill Organic Brown Rice Flour, gf
- ⅓ cup (53 grams) Organic White Rice Flour, gf
- ¾ cup (87 grams) Kirkland Signature Superfine Blanched Almond Flour, gf
- 2 teaspoons xanthan gum
- 1 teaspoon fine salt
- ⅓ cup sugar
- 4 large eggs
- 7 tbsp unsalted butter, melted
- ⅜ cup plus 1 tbsp of 1 to 1 blend or combined white and brown rice flour, as much needed for a sticky held together dough
- Otto's Naturals Cassava Flour to flour board
- cut raisins or currants for the eyes
- egg wash of 2 eggs, whisked
Instructions
- In a small bowl, stir together the warm milk, the yeast, and the honey. Let sit for 10-15 minutes until bubbly.
- Sift together the flours, salt, and xanthan gum. Sift 2-3 times more. Set Aside.
- In a mixing bowl or stand mixer bowl, add the eggs and sugar. Mix for several minutes. Add the melted butter and mix on medium low. Next, add the flour mixture and yeast mixture, and mix well for a few minutes. Stir in as much of the 1 to 1 blend or mixture of brown and white rice flour as needed (up to 3/8 cup + 1 tbsp) as needed to make a sticky dough that holds together.
- Well flour a board with fine cassava flour. Turn the dough out onto the board, Using a cookie scoops (large and small sizes), or by cutting pieces off and rolling lightly in flour, shape into 1 large, 2 inch ball, 2 medium, 1 1/2 " balls, and 1 smaller, 1 inch ball (this is the tail). Shape one of the medium balls into a 1/2 " x 1 1/2 " shape. Cut a slit most of the way down the rectangular shape, leaving it connected at the bottom. This is the ears.
- Prepare two baking sheets with parchment sheets and grease with cooking spray.
- Shape your bunnies on the prepared sheets (4 on each tray), spaced out on the tray. Set the larger ball on the tray. Add one of the medium balls for the head. Add the ears and pinch the dough a bit to connect to the head. Pinch the last piece on for the tail. Add a small piece of a raisin or currant for an eye to each. Pinching the dough shape the front paws.
- Cover each tray with cellophane and a kitchen towel. Set in the oven on "bread proof" setting or in a warm oven, or in a warm place. Let rise for 1-1 1/4 hours or until doubled in size and very puffy.
- Preheat the oven to 375℉. Brush each bunny with the egg wash. Bake the trays spaced apart in the oven for 10 minutes. Remove and add another brush of egg wash. Return the trays to the oven in rotated position from where they were. Bake for another 8-12 minutes or until golden browned.
- Enjoy immediately or remove to a wire rack to cool and reheat later. To reheat place on a tray and heat in a 200-225℉ oven for 5-6 mintues or until warm. Store remainder of rolls in an airtight container for up to 1 day. Refrigerate or freeze after that.