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Teddy Bear Rolls

 Teddy Bear Rolls
My mom used this recipe when I was a little girl, and I've shared the tradition with my own daughters. They like to help shape the chubby little bears. Served with honey butter, these rolls are "bear-y" special. -Annette Ellyson, Carolina, West Virginia
10 ServingsPrep: 30 min. + rising Bake: 20 min. + cooling


  • 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 King Arthur Unbleached All-Purpose Flour
  • Raisins (2 for each roll)
  • White frosting
  • 1 cup butter, softened
  • 1/4 cup honey
  • 1/4 cup confectioners' sugar


  • 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.

2 of 2

Teddy Bear Rolls (continued)

Directions (continued)

  • 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).
Nutritional Facts: 1 serving (1 each) equals 512 calories, 23 g fat (12 g saturated fat), 74 mg cholesterol, 442 mg sodium, 68 g carbohydrate, 2 g fiber, 9 g protein.