Easter Recipes: Honey Bunnies

These rolls are so cute, but also tasty.  I like making them because you only use enough flour to make a thick batter then toss it in the fridge. No kneading. You can make and bake  them up to a couple of days later.   Slightly sweet from honey and honey glaze they can be for breakfast, dessert or even served with dinner.

Honey Bunnies

4-5 c. flour

2 packages yeast

1 t. salt

2/3 c. evaporated milk

½ c. each water, honey and butter or margarine

2 eggs


Honey glaze

1/2 c. honey and 1/4 c. butter or margarine heated together until warm.


In bowl combine 1 c. flour, yeast and salt. Heat together milk, water, honey and butter until very warm and beat into the flour mixture. Beat 2 minutes on high speed. Beat in 1 cup flour and eggs. Beat 2 more minutes, until batter thickens. Stir in enough flour to make a stiff batter and chill, cover with plastic wrap for 2-24 hours.

Place dough on lightly floured surface and divide into 15 equal pieces. Roll each into a 20- inch rope. Cut rope into a 12- inch piece, a 5-inch piece and 3 one-inch pieces. Coil 12 inch piece to form body, five inch piece to form head and inch pieces to form ears and tail. Place on greased cookie sheet and let rise, covered until doubled, about 25 minutes. Bake in a 375-degree oven for 12-15 minutes. Remove to cooling rack and brush with honey glaze. Place raisins on each to make eyes. Brush with additional glaze before serving, if desired. Makes 15 bunnies.


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