Line a baking tray with parchment paper
Place 2 tbsp of granulated sugar into a bowl. This will be used to roll the buns in before scoring and baking.
After the dough has doubled in size, punch it down to release air and turn onto a floured countertop. Divide into 10 equal pieces (~70g each in weight).
Take one piece of dough and cut off about a quarter of the dough and set aside. This will be used for the ears. Shape the remaining dough into a smooth ball.
Take a ball of cookie dough and roll it out between 2 sheets of parchment paper until it's about 4 - 5 inches wide in diameter. Place the ball of dough in the middle of the cookie and pinch the edges around the dough. Place the bun on the countertop and gently roll to tuck in the seams. The smooth side of the cookie dough should face up.
Roll the bun into the granulated sugar until the cookie topping is fully covered. Brush off any excess sugar and then use a knife or bench scraper to score cross-hatched lines across the top of the cookie dough.
Take the small piece of dough that you set aside earlier and divide into 2 pieces. Shape into bunny ears. Place the bun on top of the ears. Set each completed bun on a baking tray, leaving about 2 inches of room between each bun.
Let proof for another 30 - 45 minutes until the buns have expanded about 50%
Towards the end of the proof, preheat the oven to 350°F. Brush the bunny ears with a little bit of milk to help them brown in the oven. Bake for 20 - 25 minutes until the cookie crust is just beginning to brown, and the buns make a hollow sound when tapped.
Remove from the oven and let cool completely. Once cool, draw on bunny faces with melted chocolate or Nutella