They’re pretty easy to make, and kids love seeing the empty tomb. If you don’t want to make the rolls from scratch, you can use frozen bread dough or refrigerated crescent rolls.
|1||package active dry yeast|
|¼||cup warm water (105 to 115)|
|¾||cup lukewarm milk|
|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.
(Recipe from KeyIngredient.com)