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  1. Exported from MasterCook

  2. Teddy Bear Rolls

  3. Recipe By : TASTE OF HOME - FEB/MARCH 1996

  4. 10 Preparation Time :

  5. Categories : Gluten-Free

  6. Amount Measure Ingredient -- Preparation Method -- -- --

  7. 2 packages active dry yeast

  8. 1 cup warm water --

  9. 1 cup warm milk --

  10. 110-115 degrees

  11. 2 Tablespoons sugar

  12. 2 Tablespoons vegetable oil

  13. 1 egg

  14. 1 teaspoon salt

  15. 5 1/2 cups all-purpose flour --

  16. 5-1/2 to 6 cups

  17. raisins (2 for each roll)

  18. white frosting

  19. HONEY BUTTER:

  20. 1 cup butter or margarine -- softened

  21. 1/4 cup honey

  22. 1/4 cup confectioner's sugar

  23. In a mixing bowl, dissolve yeast in water. Add milk, sugar,

  24. 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 min. 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

  25. 2 ball for the body. Add

  26. 1-1/4 ball for the head and six

  27. 1/2 balls for the ears, arms and legs. Place

  28. 2 apart on greased baking sheets. Cover and let rise until doubled, about 20 min. Bake at

  29. 400 degrees 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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