Honey Bunny Rolls

in Diana's Recipe Book

Average Rating:  (total ratings: 2)

Servings: Makes 15 rolls

Comments: What a great idea, and perfect for Easter. Have the kid's help shape and decorate the bunnies.

Ingredients: 4 1/2 - 5 cups all-purpose flour 2 envelopes (1/2 oz./14 grams total) quick rise yeast 1 tsp. salt 2/3 cup evaporated milk 1 cup clear honey, divided 3/4 cup butter or margarine, divided 1/2 cup water 2 eggs Raisin or candy, for decoration

Instructions: Reserve 1 cup flour. In large bowl, mix remaining flour, yeast and salt. Heat evaporated milk, 1/2 cup honey, 1/2 cup butter and water until 125°F (50°C). Stir into dry ingredients. Mix in eggs and enough reserved flour to make soft dough that does not stick to bowl. Knead until smooth and elastic, about 8 minutes. Place in greased bowl. Grease top, cover tightly and refrigerate for 2 hours (or up to 24 hours). Punch dough down. Divide into 15 pieces; ran each to 20 inch (50 cm) rope. Divide each rope into: 1-12 inch (30 cm), 1 - 5 inch (13 cm) and 3 -1 inch (2.5 cm) strips. Coil 12-inch (30 cm) strip to make body; coil 5-inch (13 on) strip to make head; shape remaining strips into ears and tail and attach to the body and head Place bunnies on greased baking sheets. Cover; let rise until double in size, about 25 minutes. Bake at 375°F (190°C) for 12-15 minutes. Honey Glaze: Stir remaining 1/2 cup honey and 1/4 cup butter over low heat until melted. Brush each bunny with glaze while warm. Decorate with raisins or candies, etc. Brush again with honey before serving. Makes 15 bunnies.

Date: June 9, 2003

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