1 pkg. active dry yeast
1 1/2 c. warm (105 to 115 degrees) water
1 c. lukewarm mashed potatoes
2/3 c. sugar
1 1/2 tsp. salt
2/3 c. shortening
2 eggs
7 to 7 1/2 c. all-purpose flour
2 tbsp. butter, melted
10 uncooked eggs in shells
1 egg yolk
1 tbsp. water
Raisins

Dissolve yeast in warm water. Stir in potatoes, sugar, salt, shortening, 2 eggs and 4 cups of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover bowl tightly; refrigerate at least 8 hours but no longer than 5 days.

Punch down dough; divide into 10 parts. Your guests can shape bunnies. They should use 1/3 of the dough for the body, 1/3 for the head and arms, and the remaining 1/3 for the ears, tail, placing 4 inches apart on greased baking sheets (2 bunnies on each). Let rise 1 1/2 hours.

Heat oven to 350 degrees. After bunnies have risen, guest can brush them with butter and insert an egg under each bunny's arm. Beat egg yolk and water and brush over bunnies. Your guest can finish bunnies with faces with raisins. Bake until brown, about 25 minutes. Makes 10 bunnies.