Honey Bunny Dinner Rolls

In a large bowl, whisk together 1.5 cups flour, yeast packet, and salt.

Heat evaporated milk, water, honey, and butter in a small saucepan until it reaches 120-130°F on an instant-read thermometer. You want it warm but not hot enough to kill the yeast. (Too hot and you'll kill the yeast, too cool and it won't activate properly. That temperature range is crucial.)

Pour the warm milk mixture into the flour mixture and beat with an electric mixer on medium speed for 2 minutes, scraping the bowl occasionally.

Add the beaten egg and another 0.5 cup flour. Beat on high speed for 2 minutes.

With a wooden spoon, gradually stir in enough of the remaining flour to form a soft, slightly sticky dough. You might need the full amount or a bit extra depending on humidity. (The dough should be soft and pliable, not tough. Better slightly sticky than too dry.)

Place dough in a greased bowl, grease the top, cover tightly with plastic wrap, and refrigerate for 2-24 hours.

Remove from refrigerator and punch down the dough. Turn out onto a floured surface and divide into 15 equal pieces.

Roll each piece into a 20-inch rope, then cut each rope into three pieces: 12 inches, 5 inches, and 3 inches.

Coil the 12-inch piece into a spiral for the body, then coil the 5-inch piece for the head and attach to the body, pinching to seal.

Shape the 3-inch piece into two small ears and a tiny tail, attaching them to complete your bunny.

Place shaped bunnies on two large greased baking sheets, cover, and let rise in a warm place until doubled, about 20-40 minutes.

Preheat oven to 375°F and bake for 12-15 minutes until golden brown.

While rolls bake, make the glaze by combining honey and butter in a small saucepan over low heat until butter melts.

Remove rolls from oven, transfer to wire racks, and immediately brush with honey glaze while warm. Press raisins into the head area for eyes.