Honey bunnies

 
                               Honey Bunnies
 
 Recipe By     : Fleischmann's Yeast
 Serving Size  : 15   Preparation Time :0:20
 Categories    : Holiday
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         ----Batter----
    1 1/2  c             unbleached flour
    2      pkgs          active dry yeast
    1      tsp           salt
      2/3  c             evaporated skim milk
      1/2  c             water
      1/2  c             honey
      1/2  c             margarine -- melted
    2                    eggs
      1/2  c             unbleached flour -- * see note
                         ----Glaze----
      1/2  c             honey
      1/4  c             margarine -- melted
      1/2  c             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 1/2 cup margarine until very warm 120-130 degrees.
 Gradually add to dry ingredients; beat 2 minutes at medium speed. Add eggs
 and 1/2 cup flour. Beat 2 minutes at high speed. 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.
 
 
 
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 Per serving: 240 Calories; 10g Fat (35% calories from fat); 4g Protein; 36g
 Carbohydrate; 24mg Cholesterol; 271mg Sodium
 
 NOTES : * Combine 3 more cups additional unbleached flour to make a stiff
 batter.