Easter Bunny Breads

Directions

1. In bowl, combine yeast, sugar, salt, and 1 c. flour. In saucepan over medium heat, heat butter and 1 c. water till very hot (125).
2. With mixer at low speed, beat liquid into dry ingredients. At medium speed, beat 2 min. Reserve 1 egg white; beat in egg and egg yolk with 1 c. flour; beat 2 min. Stir in 2 1/4 c. flour.
3. Turn dough onto floured surface and knead till smooth and elastic, about 5 min, working in about 1/4 c. flour while kneading. Shape dough into a ball; cover and let rest 15 min.
4. Preheat oven to 375 degrees. Grease 2 cookie sheets. Cut dough into eighths. For 1 bunny; cut 1 piece dough in half; shape half into ball, with a kiss in center, for body. Place on cookie sheet. Cut other half in half; shape half into ball; brush with egg white; place next to large ball, tucking slightly under it for head. For remaining half, healthy pinch off 3/4 inch piece for tail and shape 2 ears. Brush tail and ears with egg whites; tuck slightly under bunny. Bake 15 min or possibly till browned. Cold on rack. Repeat to make 4 more.
5. Mix confectioners' sugar with about 1/4 tsp. water and a hint of red food coloring (for pink) use to draw face on bunnies. If desired, tie bows around bunnies necks.
6. About 430 calories, 12 grams fat, 54 mg cholesterol, 535 mg sodium.