2 1/2 to 3 cups Gold Medal® all-purpose flour
1 package quick active dry yeast
1 tablespoon sugar or you can replace sugar with honey
1 teaspoon salt
1/2 cup water
1/3 cup milk
1 tablespoon butter or margarine
In large bowl, mix 1 1/2 cups of the flour, the yeast, sugar (if using honey mix with the wet ingredients) and salt; set aside.
In 1-quart saucepan, heat water, milk and butter over medium heat, stirring occasionally, to 125°F to 130°F; (if using honey add now) stir into yeast mixture. Stir in egg. Stir in enough remaining flour to make dough easy to handle. On lightly floured surface, knead dough about 5 minutes or until smooth and springy. Cover and let rest 10 minutes.
Lightly grease your cookie sheet with shortening then line with wax paper.
Shape 10 small piece of dough into a ball for turtle’s head. Shape 40 smaller pieces of dough into balls for feet. Shape 10 peanut- size piece of dough into tail. Divide the remaining dough to 10 portions equally. Shape each dough into ball for turtle body; place on cookie sheet and flatten slightly. Attach head, feet and tail by placing 1 end of each under edge of body to secure. Press raisins into head for eyes. Cover and let rise in warm place 20 minutes.
Heat oven to 400°F. Make 1/4-inch-deep circular cut around top edge of body, then make crisscross cuts in center to look like a turtle's shell. Let rise for 5 more minutes. Bake 20 to 25 minutes or until golden brown.
Original Recipe Betty Crocker Baking