Cranberry Rolls

Ingredients

• 0.5 cup butter melted
• 2 large eggs 
• 3 cups flour all-purpose
• 1 teaspoon ground cinnamon 
• 0.3 teaspoon ground ginger 
• 12 large marshmallows 
• 1 tablespoon milk 
• 1 cup powdered sugar 
• 1 teaspoon salt 
• 1 cup sugar divided
• 1 cup cranberries dried sweetened
• 6 tablespoons vegetable oil 
• 0.8 cup warm water (105° to 115°)
• 0.5 ounce rapid-rise yeast 

Equipment

• oven
• hand mixer
• measuring cup

Directions

1. Combine yeast and 3/4 cup water in a glass measuring cup; let stand 5 minutes.
2. Beat yeast mixture, 1/4 cup sugar, and next 4 ingredients at low speed with an electric mixer until blended.
3. Turn dough out onto a well-floured surface, and knead until smooth and elastic (about 4 minutes).
4. Cover and let rise in a warm place (85), free from drafts, 45 minutes or until doubled in bulk.
5. Punch dough down, and divide into 12 portions.
6. Roll each into a 3-inch circle.
7. Brush circles lightly with butter, reserving remaining butter.
8. Combine remaining 3/4 cup sugar and cinnamon; sprinkle evenly over circles.
9. Place cranberries evenly in center of each circle, and top with a marshmallow.
10. Pull edges of circle to center, and pinch to seal; shape into a ball.
11. Place, seam side down, in lightly greased muffin pans.
12. Brush tops with reserved butter. Cover and chill 8 hours.
13. Remove from refrigerator, and let rise in a warm place, free from drafts, 30 minutes or until doubled in bulk.
14. Bake at 400 for 12 minutes or until lightly browned; cool slightly.
15. Stir together powdered sugar, milk, and ginger; drizzle over rolls.
16. Prep: 40 min.; Rise: 1 hr., 15 min.; Chill: 8 hrs.;
17. Bake: 12 min