2 (1/4 oz.) pkg. active dry yeast
1 c. warm water (110~ to 115~)
1 c. warm milk (110~ to 115~)
2 tbsp. sugar
2 tbsp. vegetable oil
1 egg
1 tsp. salt
5 1/2 to 6 1/2 c. all-purpose flour
raisins (2 for each roll)
white frosting

Honey Butter:

1 c. butter, softened
1/4 c. honey
1/4 c. confectioners sugar

In a mixing bowl, dissolve yeast in water. Add milk, sugar, oil, egg, salt and 4 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured board; knead until smooth and elastic, about 6 to 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. Punch dough down.

For each bear, shape a 2-inch ball for the body. Add a 1 1/4-inch ball for the head and six 1/2-inch balls for the ears, arms and legs. Place 2-inches apart on greased baking sheets. Cover and let rise until doubled, about 20 minutes.

Bake at 400°F for 17 minutes or until golden brown. Cool on wire racks. Add raisins for eyes, anchoring with a dab of frosting. Add a frosting smile.

In another mixing bowl, beat Honey Butter ingredients until fluffy. Chill; serve with rolls.

Yield: About 10 rolls (1 1/4 cups butter).