Prepare the Dough:

• In a large mixing bowl, combine warm water and yeast. Let it sit for about 5 minutes until it becomes frothy.
• Add sugar, salt, oil, and the egg to the yeast mixture. Mix until well combined.
• Gradually add the flour, one cup at a time, mixing thoroughly after each addition. Continue until a soft dough forms.

Knead the Dough:

• Transfer the dough to a lightly floured surface. Knead for about 6-8 minutes until the dough is smooth and elastic.
• Place the dough in a greased bowl, cover with a clean cloth or plastic wrap, and let it rise in a warm place for about 1 hour, or until doubled in size.

Shape the Bunnies:

• Once the dough has risen, punch it down to release any air bubbles.
• Divide the dough into 12 equal pieces.
• For each piece, roll it into a rope approximately 14 inches long.
• Cut a ½-inch piece off the end of the rope and roll it into a small ball for the tail.
• Fold the rope in half and twist it twice to form the bunny’s body, leaving a loop at the bottom.
• Place the twisted dough onto a baking sheet lined with parchment paper. Attach the small ball to the loop to form the tail.
• Repeat with the remaining dough pieces.

Final Rise:

• Cover the shaped bunnies with a cloth and let them rise for an additional 15-20 minutes.

Bake:

• Preheat the oven to 350°F (175°C).
• Brush the bunnies with melted butter and sprinkle the tails with coarse sea salt.
• Bake for 20-25 minutes, or until golden brown.
• Remove from the oven and let them cool on a wire rack.