Easter Bunny Breads

• 2 packages (1/4 ounce each) active dry yeast
• 1 cup warm water (110u0b0 to 115u0b0)
• 1 cup warm 2% milk (110u0b0 to 115u0b0)
• 2 tablespoons sugar
• 2 tablespoons canola oil
• 1 egg
• 1 teaspoon salt
• 5-1/2 to 6-1/2 cups all-purpose flour
• 16 small milk chocolate eggs
• 1 tablespoon confectioners' sugar
• 1/4 teaspoon water
• 1 drop red food coloring

1. In a large bowl, dissolve yeast in warm water. Add milk, sugar, oil, egg, salt and 4 cups flour. Beat on medium speed 3 minutes; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Preheat oven to 400u0b0. Punch dough down. For each bunny, shape a 3-in. ball for the body; press a chocolate egg into each ball. Shape dough around egg so it is completely covered. For each head, shape a 2-in. ball; press a chocolate egg into each. Shape dough around egg so it is completely covered. Add a 1-in. ball for the tail and two 2x3/4-in. pieces for the ears.
4. Place bunnies 2 in. apart on greased
5. . Bake 12-15 minutes or until golden brown. Carefully remove from pans to wire racks to cool.
6. For icing, in a small bowl, combine confectioners' sugar and water; tint pink with red food coloring. With a small new paintbrush, paint a nose and whiskers on each bunny.

active dry yeast, warm water, milk, sugar, canola oil, egg, salt, flour, milk chocolate eggs, sugar, water, coloring

Taken from www.tasteofhome.com/recipes/easter-bunny-breads/ (may not work)