Adorable Bunny Poğaça Buns with Savory Sausage Tips, FAQ & printable recipe

Tips for success

For an extra glossy finish, brush the buns with the egg wash twice, once before baking and once halfway through. If you want a sweeter bun, you can add a tablespoon of honey to the dough. To make the bunnies more distinct, use kitchen scissors to snip small slits for eyes.

You can also add a small piece of dough for a tail. For a savory twist, sprinkle the buns with sesame seeds or poppy seeds before baking. The buns are best enjoyed fresh, but they reheat well in a toaster oven or microwave.

If you don't have sausage slices, you can use cooked bacon or ham. For a vegetarian version, use a slice of cheese or a roasted pepper. The dough can be made ahead and refrigerated overnight for the first rise; just bring it to room temperature before shaping.

When shaping, keep the dough covered to prevent it from drying out. If the dough is too elastic and springs back, let it rest for a few minutes before shaping. The buns can be frozen after baking; reheat them in the oven to restore their softness.

Variations

• Cheese-Filled Bunnies: Replace the sausage with a small cube of mozzarella or cheddar cheese. The cheese will melt and become gooey when baked. For a stronger flavor, use feta or a spicy pepper jack. Ensure the cheese is fully enclosed in the dough to prevent leakage.
• Sweet Cinnamon Bunnies: Omit the sausage and instead fill each bun with a teaspoon of cinnamon sugar and a small piece of chocolate or a raisin. Shape the bunnies as usual and bake. After baking, brush with melted butter and dust with powdered sugar for a sweet treat.
• Herb and Garlic Bunnies: Add a teaspoon of dried herbs (such as oregano, thyme, or rosemary) and a minced garlic clove to the dough. Fill with a slice of cooked ham or turkey. The herbs and garlic infuse the dough with savory flavor.
• Veggie Bunnies: For a vegetarian version, fill each bun with a slice of roasted red pepper, a piece of grilled zucchini, and a slice of mozzarella. Season the dough with a pinch of black pepper and paprika. These buns are colorful and flavorful.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days. Reheat before serving.

Freezer

Freeze in a single layer on a baking sheet, then transfer to a freezer bag for up to 1 month. Reheat at 350°F for 10 minutes.

Reheat

Reheat in a 350°F oven for 5-8 minutes, or microwave for 20 seconds until warm.

Store any leftover buns in an airtight container at room temperature for up to 2 days. To keep them soft, place a piece of bread in the container to absorb excess moisture. For longer storage, wrap the buns individually in plastic wrap and then in aluminum foil, and freeze for up to 1 month.

Thaw at room temperature or reheat directly from frozen in a 350°F oven for 10 minutes. The buns are best when reheated, as the butter and sausage become warm and aromatic again.

The dough can be prepared up to the shaping stage and refrigerated overnight. After shaping, cover the baking sheet with plastic wrap and refrigerate. The next morning, let the buns come to room temperature and rise for about 30 minutes before baking. You can also bake the buns fully and freeze them. To serve, reheat in the oven until warm. This makes them perfect for busy mornings or special occasions.

Serving ideas

Serve the bunny buns warm, straight from the oven, when they are at their softest. They make a delightful breakfast or brunch item, paired with a cup of tea or coffee. For a festive presentation, arrange them on a platter with fresh herbs or edible flowers. The buns are also great for lunchboxes or picnics—they're portable and hold up well. If serving at a party, set them out with a variety of dips, such as honey butter or a spicy mustard.

These buns are best enjoyed the day they are made, but they are still delicious the next day if reheated. To reheat, place them in a 350°F oven for 5–8 minutes, or microwave for 20 seconds.

The butter brush gives them a beautiful sheen, making them look as good as they taste. For a fun twist, serve them with a side of yogurt or a simple salad. The savory sausage surprise makes each bite exciting, and the cute bunny shape adds a playful element to any meal.

Frequently asked questions

Recipe card

Adorable Bunny Poğaça Buns with Savory Sausage

Prep 30 minCook 20 minRest 1 h 30 minTotal 2 h 20 minServes 12

Ingredients

• 4 cups all-purpose flour
• 2 1/4 tsp active dry yeast
• 1/4 cup granulated sugar
• 1 tsp salt
• 1 cup warm milk
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 12 slices sausage
• 1 large egg yolk
• 1 tbsp milk
• 2 tbsp unsalted butter, melted (for brushing)

Instructions

1. In a small bowl, dissolve the yeast and sugar in warm milk. Let stand for 5–10 minutes until frothy. In a large bowl or stand mixer, combine flour and salt. Add the yeast mixture, melted butter, and eggs. Mix until a soft dough forms. Knead on a lightly floured surface for 8–10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place until doubled in size, about 1 hour.
2. Punch down the dough and divide it into 12 equal balls. Roll each ball into a long rope about 8 inches long. Fold the rope in half to form a U shape. Place a sausage slice at the base of the U. Bring the two ends together and twist them to form bunny ears. Pinch the bottom to seal. Place on a parchment-lined baking sheet, leaving space between each bun. Cover and let rise for 30 minutes.
3. Preheat the oven to 350°F (175°C). In a small bowl, whisk together the egg yolk and milk. Brush the risen buns generously with the egg wash. Bake for 18–20 minutes until golden brown and cooked through. The internal temperature of the sausage should reach 160°F (71°C).
4. Remove the buns from the oven and immediately brush with melted butter. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack. Serve warm, pulling the buns apart to reveal the soft, cloud-like crumb and savory sausage surprise.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

320

Protein

9 g

Carbohydrates

42 g

Fat

13 g

Fiber

2 g

Sugar

8 g

Sodium

450 mg

Automatic estimate from the ingredient list, not laboratory-verified.