Honey Bunny Rolls

Rolls

• 1

  In large bowl, combine 1 1/2 cups flour, undissolved yeast and salt. Heat evaporated milk, water, honey and butter until warm (105° to 115°F). Butter does not need to melt. Gradually add to dry ingredients; 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, scraping bowl occasionally. With spoon, stir in enough remaining flour to make soft dough. Place in greased bowl, turning to grease top. Cover tightly with plastic wrap; refrigerate for 2 to 24 hours.

• 2

  Remove from refrigerator; punch dough down. Remove to lightly floured surface. Divide dough into 15 equal pieces. Roll each to 20-inch rope.

• 3

  To make bunnies, 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; pinch to seal. Place bunnies on two large greased baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes.

• 4

  Bake at 375°F for 12 to 15 minutes or until golden brown; switch positions of sheets halfway through baking time for even browning. Remove from sheets to wire racks. Brush with Honey Glaze while warm. Insert raisins for eyes. Brush again with glaze before serving, if desired.

Honey Glaze