Measure all of the ingredients as listed in the order above, into your bread machine.

Choose the 'Dough Cycle'.

Once the dough cycle has completed, take the ball of dough out of the bread machine and transfer it to a lightly floured surface and cover with a clean damp tea towel. Let the dough rise for 15 minutes.

Lightly oil 2 baking sheets. You can use olive oil or vegetable oil. Set aside.

On a lightly floured surface, roll out the bread dough into a 12 x 8 rectangle. It's hard to get a rectangular shape so if it looks oblong like mine does in the picture, that's fine.

Use a pizza cutter or sharp knife to trim off the top and bottom strips of the 'rectangle'. I use these pieces of dough to make the cotton tails. Set them aside.

Use the pizza cutter to cut the remaining dough into 10 strips.

Twist each strip of dough twice, spreading out the bunny ears. See pictures.

Then using the strips of dough that you set aside, rip them into 10 small pieces. Take each small piece of dough and roll them into balls for the tails. Place the little tails in the open space at the bottom of the twist (see pictures).

Place the buns on to 2 baking sheets, 5 buns per sheet, making sure to put as much space between the buns as possible.

Cover with the clean damp tea towel and let rest and rise in a warm place for 1 hour, or until the dough has doubled in size.

Preheat your oven to 350 degrees F.

When the buns are done rising, bake for 18-20 minutes. The buns are done when they are golden brown and it sounds hollow when you tap on the tops.

As soon as you take the buns out of the oven, brush the tops with butter.

Let the buns rest for about 10 minutes. If you're not going to eat them right away, transfer them to a wire rack to sit. Once they're cooled place in an airtight container.