In a mixing bowl, dissolve yeast in warm water. Add milk, butter, sugar, salt and 3 cups of flour. Beat until smooth. Mix enough more flour to make a stiff dough. Knead, cover. Rise until doubled. Shape into golf ball sizes. Roll each into a 5-inch log. Cut each log halfway down the center. Pull the cut sections apart to form the antlers. Using kitchen shears, snip ½-inch cuts along the outer sides for the points of the antlers. Flatten the uncut half of the log for the face. Place rolls 2 inches apart on greased baking sheets. Cover with towel until doubled in size. Preheat oven to 350ºF. In a small bowl, whisk egg and water until blended; brush over the rolls. Press the raisin halves into the dough for the eyes; press the cherry halves into the dough for the noses. Bake 8-10 min or until golden brown. Serve warm.