Make the dough: In a large bowl, stir together the flours, yeast, and kosher salt with a wooden spoon. Combine the water, milk, and olive oil and microwave for 10-15 seconds until lukewarm. Add the liquids to the bowl and stir until a shaggy dough forms.

Knead the dough: Attach the dough hook to a stand mixer and start the mixer on medium-low speed, then allow the mixer to knead for 8 minutes. If the dough is very sticky, add a pinch of flour. If the dough is very dry and floury, add up to 1 tablespoon water. (Alternatively, you can knead the dough by hand: Turn it onto a countertop and use your hands to form the dough into a ball. Knead the dough by pushing with the base of your palm, then reforming it into a ball. Continue kneading for 8 minutes until the dough feels pillowy and has a smooth, stretchy exterior. Follow the same note for adding a bit of flour or water depending on the consistency.)

Proof (rest) the dough for 1 hour: Take the dough and form it into a ball by wrapping the dough under itself until the top is taut and smooth. Place the ball in a large bowl and rub the top with a drizzle of olive oil. Cover the bowl with a damp, clean towel. Rest the dough for 1 hour, until doubled in size.

Form the rolls and proof 45 minutes: Grease two baking sheets lightly with olive oil. After the rise, remove the dough from the bowl and divide it into 16 equal pieces (about 60 g each). Roll each piece into a ball by wrapping the dough under itself until the top is taut and smooth. Place the balls on the baking sheets and cover with a towel. Rise for an additional 45 minutes until puffy.

Prep for baking: Meanwhile, preheat the oven to 425°F (220°C). Cut 16 pieces of twine about 6 inches long.

Form the bunnies: After the rise, gently roll each ball into a cylinder. Use the twine to tie about one third up from the bottom to create the top of the face. Use kitchen shears to slice the ears. If desired, pinch the tops of the ears to a point. Whisk the egg and use a pastry brush to brush it on the tops of the rolls.

Bake: Bake one tray of the rolls for 12 minutes, until puffed and browned. Then, bake the second tray. (The bunnies get the most even bake when baked separately.) Allow the bunnies to cool to room temperature, then remove twine and draw the bunnies faces with food coloring. Store leftovers up to 3 days in a plastic bag or freeze for up to 3 months.