Microwave milk and egg yolk for 30 seconds. Set aside.

Combine flour, sugar, and yeast in the stand mixer bowl.

Add in butter, salt, and milk mixture, stirring on speed 2 with the dough hook attachment.

Knead until dough comes together and pulls away from the sides, about 5 minutes. If the dough is sticky, add a teaspoon of floor at a time until it is smooth and elastic.

Divide dough into one small and two large pieces. Set one of the large balls in a lightly greased bowl and cover to rise until doubled.

Place the other large ball back in stand mixer and mix with food coloring until the desired color is reached. Place this ball in another greased bowl and cover to rise.

Clean mixer bowl, then place the small piece of dough in and add cocoa mixture, blending just until color is smooth. Remove dough and place in a third lightly greased bowl, cover, and let rise until doubled. All pieces should double in about an hour.

Once dough is risen, on a floured surface, divide plain dough into one small and two large pieces. Divide cocoa dough into quarters. Divide green dough into one small and one large piece. Stretch all pieces rolls of similar length.

Grease a loaf pan.

Build the face: place 1 large roll of plain dough along bottom of loaf pan. Add two cocoa pieces, separated by small plain piece, for eyes. Stretch remaining plain dough over the whole thing to hold it in place.

Build the ears and loaf: Place remaining two cocoa pieces on top of face, separated by small green roll. Stretch remaining green dough over the entire loaf.

Cover loaf to rise another hour. Preheat oven to 375°.

Once dough is risen to double, bake for 30 minutes our until golden brown on top. Internal temperature should reach 190°. Allow to cool completely on a cooling rack before slicing or serving.