Easter is almost here and this is fun activity to do with your kids. We made this for the first time last year and my kids really enjoyed it and thought it was so cool that the marshmallows had disappeared. Not only is it a fun way to get your kids involved they taste pretty good as well. Make the dough and let it rise, then shape and stuff with the dipped marshmallows. Bake and enjoy!
Ingredients:
- 1 tablespoon yeast
- 1/4 cup warm water
- 3/4 cup warm milk
- 1/4 cup vegetable oil
- 1/4 cup sugar
- 1 teaspoon salt
- 1 egg, beaten
- 3 1/2 cups flour
- 28 large marshmallows
- 1/2 cup butter, melted
- 2 tablespoons cinnamon and 1/2 cup sugar, mixed
Directions:
Put the yeast in the warm water and set it aside. In a large bowl, mix the milk, oil, sugar, and salt. Add the egg and the yeast mixture to the large bowl and stir. Stir in half the flour. Keep adding flour and stirring until dough forms. Knead lightly.
Roll the dough out 1/2 inch (1 cm) thick and cut into 28 squares. Dip marshmallows into butter, then cinnamon sugar. Put a marshmallow on each square.
Stretch the dough around the marshmallow and pinch the edges well to seal. Dip the top of the dough in butter, then cinnamon sugar. Place pinched-side down on a greased or foil-lined pan.
Cover with plastic wrap and let rise at least 2 hours. If you’re going to make rolls on Friday and bake on Sunday, put them in the freezer Friday night so they don’t over-rise. Put them back in the fridge Saturday night.
Take the rolls out of the fridge 1 hour before baking. Let the rolls rise double in size before baking. Bake at 350ºF (180ºC) for 15–20 minutes or until light brown. Eat while warm.
