Recipe: Honey Bunnies (bunny-shaped yeast rolls with honey glaze)

HONEY BUNNIES

FOR THE BATTER:
1 1/2 cup unbleached flour
2 pkgs active dry yeast
1 tsp salt
2/3 cup evaporated skim milk
1/2 cup water
1/2 cup honey
1/2 cup margarine, melted
2 eggs
1/2 cup unbleached flour, divided use
Honey Glaze (recipe follows)
Raisins (for decorating)

TO PREPARE THE BATTER:
Combine 1 1/2 cups flour, undissolved yeast, and salt in a mixing bowl; set aside.

In a skillet, heat evaporated skim milk, 1/2 cup water, honey and margarine until very warm 120-130 degrees F.

Gradually add to dry ingredients; beat 2 minutes at medium speed. Add eggs and 1/2 cup flour. Beat 2 minutes at high speed. Place in a mixing bowl coated with cooking spray. Cover tightly with plastic wrap. Refrigerate 2 to 24 hours.

WHEN READY TO SHAPE AND BAKE:
On lightly floured surface, divide dough into 15 pieces. Roll each into a 20-inch rope. Divide each rope into: one 12-inch (body), one 5-inch (head), and three 1-inch (ears and tail) strips.

Coil pieces to make body and head; attach ears and tail to head and body. Place bunnies on baking sheet coated with cooking spray. Cover; let rise in warm, draft-free place until doubled in size, 20 to 25 minutes.

Bake in a preheated 375 degree F oven for 12 to 15 minutes or until golden brown. Remove to wire racks.

Brush bunnies with Honey Glaze while warm. Then, decorate with raisins for eyes.

HONEY GLAZE

FOR THE HONEY GLAZE:
1/2 cup honey
1/4 cup margarine, melted
1/2 cup raisins

Combine honey and margarine in a saucepan until margarine has melted.

Makes 15
Source: Fleischmann's Yeast