Makes 15 bunnies.
4-1/2 to 5 cups all-purpose flour
2 envelopes FLEISCHMANN’S Active Dry or RapidRise Yeast
1 teaspoon salt
2/3 cup evaporated milk
1/2 cup water
1/2 cup honey
1/2 cup butter or margarine, cut into pieces
Honey Glaze (recipe follows)
In large bowl, combine 1-1/2 cups flour, undissolved yeast, and salt. Heat evaporated milk, water, honey, and butter until warm (100 to 110oF). Gradually add to flour mixture; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour; beat 2 minutes at high speed. With spoon, stir in enough remaining flour to make soft dough. Place in greased bowl. Grease top; cover tightly with plastic wrap. Refrigerate for 2 to 24 hours.
Remove dough from refrigerator; punch down. Remove to floured surface. Divide dough into 15 equal pieces. Roll each to 20-inch rope. Divide each rope into 1 (12-inch), 1 (5-inch), and 3 (1-inch) strips. Coil 12-inch strip to make body; coil 5-inch strip to make head. Attach head to body; pinch to seal. Shape remaining 3 strips into ears and tail and attach to body and head. Place on 2 large greased baking sheets. Cover; let rise in warm place until doubled in size, about 20 to 40 minutes.
Bake at 375oF for 12 to 15 minutes. Remove from sheets to wire racks. Brush with Honey Glaze while warm. Insert raisins for eyes. If desired, brush again with glaze before serving.
Honey Glaze: Combine 1/2 cup honey and 1/4 cup butter in a small saucepan. Cook over low heat until butter melts, stirring occasionally.
Serving size: 1 bunny (3.5 ounces)
Calories 320; Total fat 11g; Saturated fat 6g;
Cholesterol 55 mg; Sodium 270 mg; Carbohydrates 50 g; Dietary fiber 1g; Sugars 20 g; Protein 6g