Honey Bunnies

Adapted from Fleischmann's Yeast Best Ever Breads

To prepare batter, combine 1 1/2 cups flour, undissolved yeast, and salt in a mixing bowl; set aside. In a skillet, heat evaporated fat-free milk, water, half a cup honey, and 1/4 cup margarine until very warm 105-115 degrees. Gradually add to dry ingredients; beat for two minutes at medium speed. Add eggs and remaining flour and knead the dough until smooth, working in additional flour as necessary to form a stiff dough. Place in a mixing bowl coated with cooking spray. Cover tightly with plastic wrap. Refrigerate for 2 to 24 hours. Remove dough from refrigerator; punch down. On a lightly floured surface, divide the dough into 16 pieces. Roll each into a 20" rope. Divide each rope into one 12" (body), one 5" (head), and three 1" (ears and tail) strips. Coil pieces to make body and head; attach ears and tail to head and body. Place bunnies on a baking sheet coated with cooking spray. Cover; let rise in a warm, draft-free place until doubled in size, or for 25 minutes. Bake at 350 for 15 minutes or until lightly browned. Remove to wire racks. Meanwhile, to prepare the glaze, add the remaining honey and margarine in a liquid measure. Place in the microwave until the mixture is smooth; mix well. Brush bunnies with glaze while warm. Then, decorate with raisin pieces for eyes.

Rated by 3 users (5.00)

16 servings