Ingredients
2 packages (1/4 ounce each) active dry yeast1 cup warm water (110° to 115°)1 cup warm 2% milk (110° to 115°)2 tablespoons sugar2 tablespoons canola oil1 egg1 teaspoon salt5-1/2 to 6-1/2 cups all-purpose flour16 small milk chocolate eggsICING:1 tablespoon confectioners’ sugar1/4 teaspoon water1 drop red food coloring
Preparation
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).
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.
Preheat oven to 400°. 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.
Place bunnies 2 in. apart on greased baking sheets. Bake 12-15 minutes or until golden brown. Carefully remove from pans to wire racks to cool.
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.
