4 1/2 to 5 c. all-purpose flour
2 pkgs. Fleischmann's active dry or rapid rise yeast
1 tsp. salt
2/3 c. undiluted Carnation evaporated milk
1/2 c. each: water, honey and butter
2 eggs, at room temp.
Baker's Joy No Stick Baking Spray
Dromedary raisins
Honey Glaze

In large bowl, combine 1 1/2 cups flour, undissolved yeast and salt. Heat evaporated milk, water, honey and butter until very warm (120 to 130 degrees F.). Butter does not need to melt. Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour. Beat 2 minutes at high speed, scraping bowl occasionally.

With spoon, stir in enough additional flour to make stiff batter. Place in bowl coated with Baker's Joy and spray top of dough with Baker's Joy. Cover tightly with plastic; refrigerate 2 to 24 hours.

On lightly floured surface, divide dough into 15 pieces. Roll each to 20 inch rope. To make bunnies, divide each rope into: 1 (12 inch), 1 (5 inch), and 3 (1 inch) strips. Coil 12 inch strip to make body; coil 5 inch strip to make head; shape remaining 3 strips into ears and tail and attach to body and head. Place bunnies on baking sheets coated with Baker's Joy. Cover; let rise in warm, draft free place until doubled in size, about 20 to 25 minutes.

Bake at 375 degrees F. for 12-15 minutes or until golden brown. Remove to wire racks. Brush with Honey Glaze while warm. Decorate with raisins for eyes. Brush again with glaze before serving, if desired.

HONEY GLAZE:

Stir 1/2 cup honey with 1/4 cup butter over low heat until melted.