Easter Bunny Bread

In bowl, combine yeast, sugar, salt, and 1 cup flour.

In saucepan over medium heat, heat margarine and water until very warm (125 degrees F).

With mixer at low speed, beat liquid into dry ingredients. At medium speed, beat 2 minutes. Beat in 1 egg white and egg yolks with 1 cup flour; beat 2 minutes. Stir in 2 1/4 cups flour.

Turn dough onto floured surface and knead until smooth and elastic, about 5 minutes, working in about 1/4 cup flour while kneading. Shape dough into ball; cover and let rest 15 minutes.

Preheat oven to 375 degrees F. Grease 2 cookie sheets.

Cut dough into eighths. For 1 bunny; cut 1 piece dough in half; shape half into ball, with a kiss in center, for body. Place on cookie sheet. Cut other half in half; shape half into ball; brush with egg white; place next to large ball, tucking slightly under it for head.

From remaining half, pinch off 3/4-inch piece for tail and shape 2 ears. Brush tail and ears with egg white; tuck slightly under bunny. Brush body with egg white. Repeat to make more bunnies.

Bake 15 minutes or until browned. Cool on rack. Repeat as needed.

To decorate: Mix confectioners' sugar with water and a hint of red food coloring (for pink); use to draw face on bunnies.