In a small saucepan heat milk with honey, stirring, over low heat just until lukewarm and remove pan from heat. Stir in yeast and let stand until foamy, about 5 minutes. Add softened butter and yolks, whisking until combined well. Transfer milk mixture to bowl of a standing electric mixer (or to a large bowl if kneading by hand). Add flour and salt gradually to milk mixture, stirring until incorporated. With dough hook knead dough until smooth, about 2 minutes. (By hand, knead on a lightly floured surface until smooth, about 10 to 15 minutes. Transfer dough to a lightly oiled large bowl and turn to coat with oil. Cover with plastic and allow to rise in a warm place, until doubled in size, about 2 hours.
Make glaze: In a small saucepan heat glaze ingredients, except currants, over low flame, stirring occasionally, until butter is melted. Remove from pan and keep warm and covered.
Grease two baking sheets. Punch down dough and divide into 12 equal pieces. Form each piece into and egg shape and transfer pieces to prepared baking sheet. Form a bunny tail on each roll by holding scissors, points down, perpendicular to baking sheet, and making a 1/2-inch long snip at base of wide end. Form 2 bunny ears by making a 2-inch long snip on each side, starting near wide end and cutting toward narrow end. Form eyes on each piece by making 2 holes in narrow end with a wooden toothpick and pressing a currant half firmly into each hole with pick. Brush half of warm glaze on rolls and let rise, covered loosely with plastic wrap in a warm place for about 45 minutes (or until doubled in bulk).
Preheat oven to 400 degrees F. Heat remaining glaze and brush rolls. Bake in upper and lower thirds of oven, switching positions half way through. Bake about 20 minutes or until golden brown, and transfer to racks to cool. Serve warm or at room temperature.
Recipe courtesy of Gourmet Magazine