Teddy bear rolls- part 2

 
                         Teddy Bear Rolls - Part 2
 
 Recipe By     : TASTE OF HOME - FEB/MARCH 1996
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Gluten-Free
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         SEE PART 1 FOR INGREDIENTS
 
 In a mixing bowl, dissolve yeast in water.  Add milk, sugar,
 oil, egg, salt and 4 cups flour; beat until smooth. Add     
 enough remaining flour to form a soft dough. Turn onto a    
 floured board; knead until smooth and elastic, about 6-8    
 min. Place in a greased bowl, turning once. Cover and let   
 rise in a warm place until doubled, about 1 hour. Punch     
 dough down. For each bear, shape a 2" ball for the body. Add
 a 1-1/4" ball for the head and six 1/2" balls for the ears, 
 arms and legs. Place 2" apart on greased baking sheets.     
 Cover and let rise until doubled, about 20 min. Bake at 400 
 degrees for 17 minutes or until golden brown. Cool on wire  
 racks. Add raisins for eyes, anchoring with a dab of        
 frosting. Add a frosting smile. In another bowl, beat honey 
 butter ingredients until fluffy. Chill; serve with rolls.   
                                                             
 
 
 
 
                    - - - - - - - - - - - - - - - - - -