Easter bunny breads

Yield: 8 Servings

Ingredients:

2 pk Yeast quick rise
1/2 c Sugar
1 1/2 ts Salt
4 1/2 c Flour
6 tb Margarine
2 x Eggs lg
8 x Kisses milk chocolate
1 tb Sugar

Instructions:

confectioners' About 2 hours before serving or early in the day. In bowl combine yeast sugar salt and 1 cup flour. In saucepan over medium heat heat margarine and 1 cup water until very warm (125 degrees). With mixer at low speed beat liquid into dry ingredients. At medium speed beat 2 minutes. Reserve 1 egg white; beat in egg and egg yolk with 1 cup flour; beat 2 minutes. Stir in 2 1/4 cups flour. Turn dough onto floured surface and knead until smooth and elastic about 5 minutes working in about 1/4 cup flour while kneading. Shape dough into ball; cover and let rest 15 minutes. 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. From remaining half pinch off 3/4-indh piece for tail and shape 2 ears. Brush tail and ears with egg white; tuck slightly under bunny. Brush body with egg white. Make 3 more bunnies. Bake 15 minutes or until browned. Cool on rack. Repeat to make 4 more. Mix confectioners' sugar with about 1/4 teaspoon water and a hint of red food coloring (for pink); use to draw face on bunnies. If you like tie bows around bunnies' necks.