Teddy Bear Rolls
|Active dry yeast||1 Ounce (2 Packages)|
|Warm water||1 Cup (16 tbs) (110 To 115)|
|Warm milk||1 Cup (16 tbs) (110 To 115)|
|Vegetable oil||2 Tablespoon|
|All purpose flour||6 1⁄2 Cup (104 tbs)|
|Raisins||30 Milliliter (2 Tablespoons)|
|White frosting||1 Cup (16 tbs)|
|Butter/Margarine||1 Cup (16 tbs), softened|
|Honey||1⁄4 Cup (4 tbs)|
|Confectioners sugar||1⁄4 Cup (4 tbs)|
In a mixing bowl, dissolve yeast in water.
Add the 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 minutes.
Place in a greased bowl, turning once to grease top.
Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down.
For each bear, shape a 2-in.ball for the body.
Add a 1-1/4-in.ball for the head and six 1/2-in.balls for the ears, arms and legs.
Place 2 in.apart on greased baking sheets.
Cover and let rise until doubled, about 20 minutes.
Bake at 400° 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 mixing bowl, beat honey butter ingredients until fluffy.