In a large measuring cup, whisk warm milk with granulated sugar and active dry yeast. Let sit for 10 minutes.
In a large bowl, combine flour and salt. Add in yeast mixture, melted butter and egg. Mix until a thick dough forms. Place dough onto a floured surface.
Knead dough until smooth and elastic. Place dough into a large greased bowl, turning to coat. Cover with either plastic wrap or a towel. Let rise in a warm place for 1-2 hours, or until doubled in size.
Preheat oven to 375 F. Divide dough in half. Shape half of the dough into 12 even sized balls.
Divide the remaining half of the dough into 24 long ropes. Shape each rope into bunny ears. Place two bunny ears onto each dough ball. Place rolls onto large greased baking sheets.
Using a toothpick, poke holes in the rolls for the eyes, nose and mouth. Cover and let rolls rise for another 30-60 minutes. Evenly brush the remaining melted butter onto each roll. Bake for 15-20 minutes.
