In a large bowl, combine warm milk and sugar. Stir to dissolve, then sprinkle in the yeast. Let it sit for 5–10 minutes, until foamy.

Add melted butter and egg to the yeast mixture and whisk to combine.

Gradually stir in flour and salt until a soft dough forms.

Turn the dough out onto a floured surface and knead for 6–8 minutes until smooth and elastic.

Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

Punch down the dough and divide into 12 equal pieces.

To shape: Roll each piece into a ball for the bunny body. Use a small piece to form the bunny tail and ears (cut a strip and snip one end for ears). Attach them by pressing gently into place.

Add two raisins or chocolate chips for eyes.

Brush each bunny with egg wash.

Bake for 12–15 minutes, or until golden brown.

Let cool slightly before serving.