Marshmallow Puffs - cooking recipe

Ingredients

DOUGH
4 - 4 1/2 cups unbleached all-purpose flour
1/4 cup sugar
1 teaspoon salt
2 (1/4 ounce) packages active dry yeast
3/4 cup milk
1/2 cup water
1/3 cup margarine or 1/3 cup butter
1 egg
FILLING
1/2 cup sugar
2 teaspoons cinnamon
1/4 cup margarine or 1/4 cup butter, melted
24 regular marshmallows (not the miniature ones)

Preparation

In a large bowl combine 1 1/2 cups flour, 1/4 cup sugar, salt and yeast; blend well.
In small saucepan, combine milk, water and 1/3 cup margarine or butter until very warm.
Add warm liquid and egg to flour mixture.
Blend at low speed until moistened and well blended.
Stir in an additional 2 to 2 1/4 cups flour until dough pulls cleanly away from the sides of the bowl.
On a lightly floured surface, knead in 1/2 to 3/4 cups flour until dough is smooth and elastic, about 5 minutes.
Place dough in large, well greased bowl, cover loosely with plastic wrap and cloth towel.
Let rise in a warm place until doubled in size, about 45 to 60 minutes.
Generously grease 24 muffin cups.
Punch down dough several times to remove air bubbles.
Divide dough in half.
Roll each half into 12 inch by 9 inch rectangle.
Cut each half into twelve 3-inch squares.
In a small bowl combine 1/2 cup sugar and cinnamon, blend well.
Dip each marshmallow into melted margarine or butter and then roll in sugar-cinnamon mixture.
Place each marshmallow in the center of a dough square.
Bring the corners of the dough square up and around the marshmallow to completely seal.
Place seam side down in prepared muffin cups.
Cover and let rise in warm place until doubled, about 30 minutes.
Heat oven to 375\u00b0F.
Bake about 20 minutes or until golden brown in color.
Remove from muffin cups immediately.
Brush tops with melted butter and dip in sugar.
Serve warm or cold.