Pour warm water into the bowl of a stand mixer. Sprinkle yeast and sugar or honey and let sit for 5 minutes until mixture begins to bubble.
Add oil, egg, salt and 1 1/2 cups of the flour. Mix on low-medium until combined. Add one more cup of flour, and continue mixing. Add the remaining flour. You will know you have added enough flour when the dough has pulled away from the sides of the bowl as you are mixing. It should be soft and slightly sticky - adding too much flour will produce a tougher bunny bread. If your dough seems too wet, add 1/4 cup more flour.
Knead the dough for 2-3 minutes until the dough looks smooth.
Place your dough in a lightly greased bowl and cover with plastic wrap or a light towel. Let the dough rise for an hour, or until it has double in size.
Once it has risen, place dough on a lightly floured surface. Divide into 10 equal peices.
Break a small piece of dough off of each of your 10 pieces for the bunny tail. Roll each piece into a rope shape. If your surface is too slippery, take a clean damp rag and run it on your surface to give your dough some grip.
To shape into a bunny: Fold the rope into a U shape. Cross one side over the other loosely leaving a space towards the bottom of the rope for the tail. Twist the top pieces under each other. Place on a parchment lined baking sheet and rearrange the ears to make them look how you like. Take the piece of extra dough and flatten slightly. Pinch underneath to create a 'bubble' and continue pinching until the top looks like a smooth round ball. Place into the bottom part of the bunny making sure it is secure down into the bunny twist.
Heat oven to 375 degrees F. Cover with a light dish towel, and let the bunnies raise on the baking sheet for another 10 minutes. Brush the bunnies with an egg wash (1 egg mixed with 1 tbsp water)
Bake for 10-15 minutes or until the tops are lightly brown. Enjoy!