Bunny buns

Step 1

In the bowl of the stand mixer, place water, oil, sugar and yeast. Leave alone for 5-8 minutes
Using dough hook attachment, mix in salt, egg and bread flour. Knead all ingredients for 5 minutes on medium-high speed until smooth and elastic.
Turn dough out on the countertop. Divide it roughly into 24 equal size pieces. Roll the smaller dough pieces on a hard surface into smooth oval shapes (I roll these two at time, one under each hand on the kitchen countertop.
Elongate the ends to create an egg shape, narrower on one side for the head and plump on the other for the bottom.
Leave to rise, covered with clean kitchen towel, 10-15 minutes until almost double in size .
With a sharp pair of kitchen scissors, facing away from you, nip two triangular shapes toward the narrower end, for the ears. You will have two pointy triangles. Tuck the sharp tip under each triangle, and form the ears with your fingers. Gently pull and smooth out each ear to resemble bunny ears. No worries if you're not perfect. Repeat for all bunnies. See Kirby's step-by-step photos.
Using a skewer or toothpick, poke two smallish but deep holes in the front just below the ears to form eyes.
Preheat oven to 400°F.
Let buns rest for a final 5-8 minutes. If the shapes have puffed out, go over them once again and define ears, poke eyes, etc.
Bake for 10-13 minutes.
Combine the butter with honey.
Brush warm buns with the honey-butter mixture.