In a bowl, mix the yeast, sugar, salt, and 1 cup of flour. In a saucepan over medium heat, heat butter and water until very warm (125F degrees). With an electric mixer at low speed, beat liquid into dry ingredients. When mixed, set mixer to medium speed and beat 2 more minutes.
Reserve 1 egg white and set aside. Beat in remaining egg and egg yolk with 1 cup flour; beat 2 minutes. Stir in 2 1/4 cups flour.
Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes, working in about 1/4 cup flour while kneading. Shape dough into a ball; cover and let rest 15 minutes. Preheat oven to 375F degrees.
Grease 2 cookie sheets. Cut dough into eighths.
For 1 bunny; cut 1 piece dough in half; shape half into ball, with a chocolate kiss in the 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-inch 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 lightly browned. Cool on wire rack.
Repeat to make 4 more. Mix confectioners' sugar with 1/4 teaspoon water and a hint of red food coloring (for pink); use to draw face on bunnies.
