Hocus Pocus Buns PRINT
- YIELD: 18 servings
Marshmallows do such magic things to these sweet rolls. A marshmallow starts out in the middle and, presto, it disappears…melting away to a sugar’n spice hollow. A treat that’s well worth the trick!
|1||package active dry yeast|
|¼||cup warm water (105 to 115)|
|¾||cup lukewarm milk (scalded then cooled)|
|3½ to 3¾||cups all purpose flour|
|½||cup butter or margarine, melted|
Dissolve yeast in 1/4 cup warm water. Stir in milk, 1/4 cup sugar, the salt egg, shortening and 1 3/4 cups of the flour. Beat until smooth. Mix in enough of the remaining flour to make the dough easy to handle.
Turn the dough onto a lightly floured board and knead until smooth and elastic, about 5 minutes. Place in a greased bowl; turn the greased side up. cover and let rise in a warm place until double, about 1 1/2 hours. (The dough is ready if an indentation remains when touched.)
Punch down the dough and divide in half. Roll each half about 1/4 inch thick and cut into nine 3 1/2-inch circles. Mix 1 cup sugar and the cinnamon in a small bowl. Dip each marshmallow into the melted butter, then into the sugar-cinnamon mixture. Wrap a circle of dough around each marshmallow, pinching together tightly at the bottom. Dip in the butter, then in the sugar-cinnamon mixture. Place in greased medium muffin cups. Let rise about 20 minutes.
Heat oven to 375 F. Bake 25 to 30 minutes. Serve warm. 1 1/2 dozen rolls.