2 pkg instant yeast, quick rise
1/2 cup sugar
1 1/2 teaspoons salt
4 1/2 cups flour
6 tablespoons butter
2 eggs
8 chocolate kisses
1 tablespoon confectioners sugar

Early in the day, combine yeast, sugar, salt, and 1 cup flour.

In a saucepan over medium heat, heat butter and 1 cup water until hot (125 degrees).

Using a mixer on lowest speed, beat liquid into dry ingredients. Beat at medium speed for 2 minutes. Reserve 1 egg white, beat in egg and egg yolk with 1 cup flour and continue to beat 2 minutes.

Stir in 2 1/4 cups flour. Turn dough onto a lightly floured surface and knead until smooth and elastic, about 5 minutes, working in about 1/4 cup flour while kneading.

Shape the dough into a ball. Cover and allow to rest 15 minutes.

Preheat oven to 375 degrees and grease 2 cookie sheets. Cut dough into 8 pieces.

For each bunny; cut 1 piece dough in half and shape half into ball with a kiss in center for the body. Place on a cookie sheet.

Cut other half into 2 pieces. Shape half into ball and brush with egg white. Place next to the large ball, tucking slightly under for the head.

From remaining half, pinch off 3/4-inch piece for tail and shape 2 ears.

Brush tail and ears with egg white and tuck slightly under bunny. Brush body with egg white. One bunny done. Continue making bunnies, 4 to a sheet.

Bake 15 minutes or until browned.

Cool on rack.

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.