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1
In large bowl, combine 1/2 cups flour, undis-solved yeast, and salt.
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2
Heat evaporated milk, water, honey, and butter until warm (105u00b0 to 115u00b0F).
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3
Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
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4
Add eggs and 1/2 cup flour; beat 2 minutes at high speed.
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5
With spoon, stir in enough remaining flour to make soft dough. Might need a little extra.
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6
Place in greased bowl. Grease top; cover tightly with plastic wrap. Refrigerate for 2 to 24 hours.
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7
Remove dough from refrigerator; punch down. Remove to floured surface. Divide dough into 15 equal pieces. Roll each to 20-inch rope. Divide each rope into 1 (12-inch), 1 (5-inch), and 3 (1-inch) strips.
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8
Coil 12-inch strip to make body; coil 5-inch strip to make head. Attach head to body; pinch to seal. Shape remaining 3 strips into ears and tail and attach to body and head.
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9
Place on 2 large greased baking sheets. Cover; let rise in warm place until doubled in size, about 20 to 40 minutes.
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10
Bake at 375u00b0F for 12 to 15 minutes. Remove from sheets to wire racks. Brush with Honey Glaze while warm. Insert raisins for eyes. If desired, brush again with glaze before serving.
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11
Honey Glaze: Combine 1/4 cup honey and 1/8 cup butter in a small saucepan. Cook over low heat until butter melts, stirring occasionally.
