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Honey Bunnies, rolled+shaped, scratch




Source of Recipe


from Neetsey via debbies country cookin


List of Ingredients




Honey Bunnies

1 1/2 cups flour -- unbleached
2 Pkgs dry yeast
1 Tsp salt
2/3 Cup evaporated skim milk
1/2 Cup water
1/2 Cup honey
1/4 Cup margarine -- melted
2 Whole eggs
3 Cups flour -- unbleached
Glaze:
1/4 Cup honey
1/4Cup margarine -- melted
1/2 Cup raisins

To prepare batter, combine 1 1/2 cups flour, undissolved yeast, and salt
in a mixing bowl; set aside. In a skillet, heat evaporated skim milk,
water, 1/2 cup honey and 1/4 cup margarine until very warm 120-130
degrees. Gradually add to dry ingredients; beat 2 minutes at medium
speed. Add eggs and remaining 3 cups flour, knead dough until smooth,
working in additional flour as necessary to from stiff dough . Place in
a mixing bowl coated with cooking spray. Cover tightly with plastic
wrap. Refrigerate 2 to 24 hours. On lightly floured surface, divide
dough into 15 pieces. Roll each into a 20-inch rope. Divide each rope
into: 1 12-inch (body), 1 5-inch (head), and 3 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 at 375 for 12 to 15 minutes or until golden brown.
Remove to wire racks. Meanwhile to prepare glaze, combine remaining
honey and margarine in a saucepan until margarine has melted. Brush
bunnies with glaze while warm. Then, decorate with raisins for eyes.
Serves 15

Recipe