Tip the bread mix into a large bowl and stir in 325ml (11fl oz) lukewarm water. Mix together to form a dough, then knead for 5 minutes. Place the dough on a floured surface and leave to rest for 5 minutes.
Knead for another 2 minutes then shape the dough into a ball and rest again for 5 minutes. Divide the dough into 12 and shape into balls, making one end into a slight point for the bunnies’ noses. Transfer the dough balls to two greased baking sheets and cover with a damp tea towel. Leave to rise for 30 minutes.
Preheat the oven to gas 8, 230°C, fan 210°C. Using a pair of scissors, make two cuts either side of the pointed end. These should be about one third of the length of the rolls, and about 3-4cm (1-1½in) thick. Flatten the ends of the cut pieces slightly to form the ears.
Just above the pointed nose part of the rolls, make 2 indentations with a cocktail stick and push a currant into each one – these will form the eyes. Brush the bunnies lightly with the milk, then bake in the oven for 15-20 minutes, until risen and golden. Transfer to a wire rack to cool, then serve each one on top of a nest of grated carrot, if you like.