I Love You "BEARY" Munch...

Oh... have you ever come across something that is just too cute to eat? I had the most difficult time dissecting these cute little bears my friend, Kathleen, made. (The girls, however, didn't hesitate, and had a big battle over who got the head. :) I must say, I'm glad I diecided to nibble off the ear, because they were fabulous! Delicious flavor! Kathleen is currently on a "flour" exploration, and I'm happy to be benefiting from her discoveries. She came across some really cool "white wheat" that contains all the nutrients you find in whole wheat, but it bakes up really nice and light. She's the expert though- I wish I could include all the details. King Aurthur Flour is the brand she has been using though, and so far so good. Keep up the good work Kathleen... and keep it coming. :)

Teddy Bear Rolls From Taste of Home

• 2 packages (1/4 ounce each) active dry yeast
• 1 cup warm water (110° to 115°)
• 1 cup warm milk (110° to 115°)
• 2 tablespoons sugar
• 2 tablespoons canola oil
• 1 egg
• 1 teaspoon salt
• 5-1/2 to 6-1/2 cups all-purpose flour
• Raisins (2 for each roll)
• White frosting
• 
  HONEY BUTTER:
• 1 cup butter, softened
• 1/4 cup honey
• 1/4 cup confectioners' sugar

Directions

• In a large bowl, dissolve yeast in water. Add the 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 surface; knead until smooth and elastic, about 6-8 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 1-1/4-in. ball for the head and six 1/2-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 17-20 minutes or until golden brown. Cool on wire racks. Add raisins for eyes, anchoring with a dab of frosting. Add a frosting smile.
• In a small bowl, beat honey butter ingredients until fluffy. Chill; serve with rolls. Yield: about 10 rolls (1-1/4 cups butter).