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Cranberry Rolls

Yield 1 dozen

Ingredients

  • 2 (1/4-ounce) envelopes rapid-rise yeast
  • 3/4 cup warm water (105° to 115°)
  • 1 cup sugar, divided
  • 3 cups all-purpose flour
  • 6 tablespoons vegetable oil
  • 2 large eggs
  • 1 teaspoon salt
  • 1/2 cup butter or margarine, melted
  • 1 teaspoon ground cinnamon
  • 1 cup sweetened dried cranberries
  • 12 large marshmallows
  • 1 cup powdered sugar
  • 1 tablespoon milk
  • 1/4 teaspoon ground ginger

How to Make It

  1. Combine yeast and 3/4 cup water in a glass measuring cup; let stand 5 minutes.

  2. Beat yeast mixture, 1/4 cup sugar, and next 4 ingredients at low speed with an electric mixer until blended.

  3. Turn dough out onto a well-floured surface, and knead until smooth and elastic (about 4 minutes).

  4. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in bulk.

  5. Punch dough down, and divide into 12 portions. Roll each into a 3-inch circle.

  6. Brush circles lightly with butter, reserving remaining butter.

  7. Combine remaining 3/4 cup sugar and cinnamon; sprinkle evenly over circles. Place cranberries evenly in center of each circle, and top with a marshmallow.

  8. Pull edges of circle to center, and pinch to seal; shape into a ball. Place, seam side down, in lightly greased muffin pans. Brush tops with reserved butter. Cover and chill 8 hours.

  9. Remove from refrigerator, and let rise in a warm place, free from drafts, 30 minutes or until doubled in bulk.

  10. Bake at 400° for 12 minutes or until lightly browned; cool slightly.

  11. Stir together powdered sugar, milk, and ginger; drizzle over rolls.

  12. Prep: 40 min.; Rise: 1 hr., 15 min.; Chill: 8 hrs.; Bake: 12 min