2 pkg. quick rise yeast
1/2 c. sugar
1 1/2 tsp. salt
4 1/2 c. flour
6 tbsp. butter
2 lg. eggs
8 milk chocolate kisses
1 tbsp. 10X sugar

About 2 hours before serving or early in day, in bowl combine yeast, sugar, salt and 1 cup flour.

In saucepan over medium heat, heat butter and 1 cup water until very warm (125 degrees). With mixer at low speed beat liquid into dry ingredients. Beat 2 minutes at medium speed. 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 1/4 cup flour while kneading. Shape dough into ball, cover and let rest 15 minutes.

Preheat oven to 375 degrees and grease 2 cookie sheets. Cut dough into eighths. For 1 bunny: Cut 1 piece dough in half and shape half into ball and other half divide in half and make a small ball for head and place next to large ball tucking slightly under it for head. From remaining half pinch off 3/4 piece for tail and shape 2 ears with remaining piece. Brush head, tail and ears with egg white. Tuck ears and tail slightly under bunny.

Bake 15 minutes or until browned. Repeat for each bunny. Place 2 bunnies on cookie sheet to bake. Mix 10X sugar with 1/4 teaspoon water and a hint of red food coloring to make pink and use to draw faces on bunnies and in ears Chocolate Kisses can be placed in large ball for a surprise. Bows can be tied around necks. Makes 8 bunnies.