So from the Scribbit blog my sister pointed out this recipe and then I took the picture from Lizanne's blog. I think I will be trying this with Wes this year and hopefully we can start to do it every year. Depending on how hard it is! I think if you use the Rhoades Rolls like Lizanne did, it should be pretty easy. Just thaw first.
For the Dough:
1 cup milk
2 eggs
1/3 cup butter
1/3 cup sugar
1/2 teaspoon salt
4 1/2 cups flour
1 tablespoon fast acting yeast
Mix the dough as you would any other bread dough (either in a bread machine or by traditional hand methods). Once you have the dough ready, separate it into 18 equal pieces and roll slightly into a round of dough.
For the rest of the recipe you'll need:
1/4 cup butter, melted
1/2 cup sugar
1 teaspoon ground cinnamon
18 large marshmallows
Mix the sugar and cinnamon together. Dip one marshmallow in the melted butter, covering it completely, then roll it in the sugar and cinnamon mixture. Take one of the rounds of dough and wrap it around the marshmallow, sealing it carefully. This is tricky with the greasy butter but if it doesn't seal the marshmallow will leak out during the baking.
Once they're sealed, dip the tops in melted butter then again in the cinnamon and sugar! Place them in greased muffin tins (not lined with papers). Let raise until doubled.
Bake for 20-25 minutes at 350 degrees until lightly browned. The marshmallow melts, leaving a cave inside.
Best while eaten warm with a cool glass of milk (so they say!)
**I am going to try them with Rhoades Rolls first***
2 comments:
Don't let the marshmellow melt out, it takes all the ooey goodness with it!!! They are still good, but be sure to seal them up well.
Wow, those make me hungry just looking at them. Maybe you should make some and bring them to me!
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