In a large bowl, mix together 3 cups of flour, the 2 packages instant yeast, 3 tablespoons granulated sugar, and 2 teaspoons fine sea salt. In a small bowl, combine the 1 cup water, ⅔ cup whole milk, and 3 tablespoons unsalted butter, then heat it to about 125-130℉. Stir the milk mixture into the flour mixture, then stir in the 1 large egg. Add a little more flour as needed to form a smooth dough.
Turn the dough out onto a lightly floured surface and knead it until smooth and elastic, 8-10 minutes. Cover and let the dough rest for 10 minutes.
Line two baking sheets with parchment paper.
To form the bunnies, divide the dough into four equal pieces. For each bunny, divide one part of a dough piece into halves. Shape one half into a round for the body, then lightly flatten it. Place it on a baking sheet. Take a walnut-sized piece of dough and form it into a round tail, then make an indentation on the body and press and flatten the tail into it.
Divide the remaining dough into halves. Shape one half into a flattened round for the head and gently press it onto the body. Shape the remaining half into ears and feet and attach them to the top and bottom of the body (NOTE: We skipped making feet).
Preheat the oven to 400℉. Cover the dough and let it rise for 15-30 minutes. Add raisins if using. Place in the oven and bake for about 18-20 minutes, until the bunnies are light brown.
