• Cooking Time: 20-25 min
• Servings: 12 bunny rolls
• Preparation Time: 15 min + 1.5 hour rising
• 1 package (1/4 ounce) instant yeast (2 1/4 teaspoon yeast)
• 1 cup warm soy milk or milk of your choice (110° to 115°) (if using cow milk, 2% is recommended)
• 1/4 cup warm water (110° to 115°)
• 3 tablespoons Earth Balance spread/margarine (or butter), softened
• 2 teaspoons salt
• 1/2 cup sugar (you can use a bit less if you want)
• 1 cup mashed cooked butternut squash (or pumpkin or acorn squash purée) ---- SEE RECIPE DESCRIPTION FOR NOTES ON HOW TO MAKE SQUASH PURÉE
• 5 to 5-1/2 cups all-purpose flour, divided
• BRUSHING (optional)
• 4 tablespoons soy milk or other milk of your choice (you can skip this step- it just helps get the dough nicely coloured)
• DECORATIONS (optional)
• 1/3 cup water
• 1/3 cup brown sugar - or coconut sugar
• A few chocolate chips (also optional)

1. MAKE THE DOUGH: In a large bowl, dissolve yeast in milk and water. Add the Earth balance/butter, salt, sugar, squash and 3 cups flour; beat until smooth. Add enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes.
3. Form into a large ball. Rub a bit of oil around the dough ball. Cover bowl with a clean dishtowel or plate and let rise in a warm place until doubled, about 1 hour.
5. MAKE THE BUNNY ROLLS: Punch dough down.
6. Take the dough out of the bowl and divide it into 16 equal-sized pieces. You will use 12 pieces to make the bunny head and 4 pieces to make the ears. Shape 12 pieces into smooth balls and place them on a baking tray covered with parchment paper. Make sure to space the balls well, as they will grow in size.
7. Divide the last 4 balls into 6 smaller balls each, form each small ball into an ear, and place two ears on each of the 12 bunny rolls.
8. Set aside and let rise until doubled, about 30 minutes.
9. In the meantime, preheat the oven to 375°F.
11. BRUSHING (optional): When rolls have risen, brush them with soy milk or milk of your liking.
13. BAKE THE ROLLS: Bake at 375° for 18-25 minutes or until golden brown. If the bunnies are browning too quickly, you can cover them with aluminum foil.
15. DECORATIONS (optional): While the bunnies are baking, make the sugar syrup. Add the sugar and water to a pot on medium-high heat and bring to a boil. Reduce the heat and let it simmer for a few minutes until you reach a syrup consistency.
16. When you remove the rolls from the oven, as they are still warm, brush the top with the sugar syrup. Melt the chocolate. Once they've cooled down a bit, decorate the bunnies with eyes and nose with the help of a toothpick.
18. TO STORE: Serve the bunnies warm or at room temperature. Store the bunny rolls in an airtight container at room temperature for up to 3 days or in the freezer for up to 1 month. To serve the bunny rolls, reheat for a few minutes in the oven.

FEATURING: Butternut squash (and/or pumpkin and/or acorn squash and/or sweet potato). A lovely bread roll with a yellow tinge that will make everyone smile if you take the time to make them into bunnies! You need a bit of time to make them but they are relatively easy to make and taste great and is a great way to use up extra squash you have on hand! You can also make these for lunch or dinner - if you do, you may simply forgo the sugar/water glaze. VARIATION: Don't have squash? Try these bunny brioche instead: https://gatheringdreams.com/vegan-brioche-bunnies/#recipe NOTE: TO MAKE YOUR OWN SQUASH PURÉE: - 1 butternut squash (and/or equivalent quantity of pumpkin and/or acorn squash and/or sweet potato). -A bit of olive oil Preheat oven to 350°F. Slice the butternut squash in half lengthwise; scoop out and toss the seeds. Place the halves flesh-side-up on a foil-lined baking sheet. With your hands, rub a bit of oil evenly on both halves. Roast for 45-60 minutes or until the butternut squash can easily be pierced with a knife. Remove squash from the oven; allow to cool for about 10 minutes. Scoop out the flesh and purée it with a fork in a bowl or place into your food processor or blender. 1 medium squash yields about 1 cup of purée (which is what this recipe calls for).