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Cranberry Rolls




List of Ingredients



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






Instructions



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 degrees), free from drafts, 45 minutes or until doubled in bulk.
   
5. Punch dough down, and divide into 12 portions. Roll each into a 3" circle.
   
6. Brush circles lightly with butter, reseving 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 degrees for 12 minutes or until lightly browned; cool slightly.
    
11. Stir together powdered sugar, milk, and ginger; drizzle over rolls.
    






Final Comments


Yield: 1 dozen.