| 1 |
Dissolve yeast in warm water in a medium mixing bowl; let stand 5 minutes. Stir in warm milk; set aside. |
| 2 |
Cream shortening in a large mixing bowl; gradually add 1/4 cup sugar, beating at medium speed of an electric mixer until mixture is light and fluffy. Add egg, beating well. Combine flour and salt in a medium mixing bowl; add to creamed mixture alternately with milk mixture, beginning and ending with flour mixture. Mix well after each addition. |
| 3 |
Turn dough out onto a lightly floured surface, and knead until smooth and elastic (about 5 minutes). Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85 F), free from drafts, 1-1/2 hours or until doubled in bulk. |
| 4 |
Punch dough down. Let rest 5 minutes. Cover and let rise in a warm place, free from drafts, 30 minutes. Divide dough in half. Roll half of dough to 1/4-inch thickness on a lightly floured surface. Cut dough into twelve 3-1/2-inch circles. Repeat procedure with remaining half of dough. |
| 5 |
Combine 1 cup sugar and cinnamon in a small shallow dish; stir well. Dip each marshmallow in melted butter, and roll in sugar mixture. Place a marshmallow in center of each dough circle. Wrap dough around marshmallows, pinching edges firmly to seal. Dip each round in melted butter, and roll in sugar mixture. Place in well-greased muffin pans. Bake at 375 F for 25 to 30 minutes. Remove buns from pans, and serve immediately. |
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