Teddy Bear Rolls- Part 2

* Exported from MasterCook *

Teddy Bear Rolls - Part 2

Recipe By : TASTE OF HOME - FEB/MARCH 1996
Serving Size : 10 Preparation Time :0:00
Categories : Gluten-Free

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
SEE PART 1 FOR INGREDIENTS

In a mixing bowl, dissolve yeast in water. Add 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
min. Place in a greased bowl, turning once. Cover and let
rise in a warm place until doubled, about 1 hour. Punch
dough down. For each bear, shape a 2" ball for the body. Add
a 1-1/4" ball for the head and six 1/2" balls for the ears,
arms and legs. Place 2" apart on greased baking sheets.
Cover and let rise until doubled, about 20 min. Bake at 400
degrees 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 bowl, beat honey
butter ingredients until fluffy. Chill; serve with rolls.





- - - - - - - - - - - - - - - - - -