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Teddy Bear Rolls Recipe

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This recipe for Teddy Bear Rolls, by , is from The 2006 Intermatic 115th Anniversary Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dept. 2078 -- Amie Retz
Added: Tuesday, February 7, 2006

Category:
Category:

Ingredients:  
Ingredients:  
MUFFINS:
2 ( oz.) pkgs. - active dry yeast
1 c. - warm water (110 to 115)
1 c. - warm milk (110 to 115)
2 T. - sugar
2 T. - vegetable oil
1 - egg
1 tsp. - salt
5 to 6 c. - all-purpose flour
raisins (2 for each roll)
white frosting

HONEY BUTTER:
1 c. - butter OR margarine, softened
c. - honey
c. - confectioners' sugar

Directions:
Directions:
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 in. ball for the body. Add a 1 in. ball for the head and six in. balls for the ears, arms and legs. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 20 minutes. Bake at 400 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. Makes about 10 rolls (1 cups honey butter).

Personal Notes:
Personal Notes:
You may use premade frozen bread dough or rolls.

 

 

 

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