5-6 c. Gold Medal all purpose flour
2 pkgs. Fleischmann's rapid rise yeast
3 tbsp. sugar
1 c. water
2/3 c. milk
3 tbsp. butter
1 egg
2 tsp. salt

Mix 3 cups flour, the yeast, sugar and salt in large bowl. Head water, milk and butter to 125 to 130 degrees; stir into yeast mixture. Stir in egg. Stir in enough remaining flour to make dough easy to handle. Turn onto lightly floured surface; knead until smooth and elastic, 8 to 10 minutes. Cover; let rest 10 minutes.

Lightly grease 2 cookie sheets. Divide dough into 4 equal parts. For each bunny, divide 1 part in halves. Shape 1 half into flattened round for body; place on cookie sheet. Shape a walnut size piece of remaining half into ball for tail; make deep indentations into body for tail and press into body and flatten. Divide remaining dough into halves.

Shape 1 half into flattened round for head; place next to body. Shape remaining half into ears and feet; place ears next to head. Make deep indentation in body for feet; press into body and flatten. Cover; let rise slightly, 15 to 30 minutes. Bake in 400 degree oven until light brown, 18 to 20 minutes. Decorate as desired. 4 bunnies.