Teddy Bear Rolls






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

Honey Butter

1 cup butter or
margarine, softened
1/4 cup honey
1/4 cup 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 6-8 minutes. Place in a greased bowl, turning once. 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 bowl, beat honey butter ingredients until fluffy. Chill; serve with rolls.

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