Halloween Hocus Pocus Buns

Ingredients

• 1 package active dry yeast
• ¼ cup warm water (105 to 115)
• ¾ cup lukewarm milk (scalded then cooled)
• ¼ cup sugar
• 1 teaspoon salt
• 1 egg
• ¼ cup shortening
• 3½ to 3¾ cups all purpose flour
Filling:
• 1 cup sugar
• 1 tablespoon cinnamon
• 18 large marshmallows
• ½ cup butter or margarine, melted

Instructions

1. Dissolve yeast in 1/4 cup warm water. Stir in milk, 1/4 cup sugar, the salt egg, shortening and 1 3/4 cups of the flour. Beat until smooth. Mix in enough of the remaining flour to make the dough easy to handle.
2. Turn the dough onto a lightly floured board and knead until smooth and elastic, about 5 minutes. Place in a greased bowl; turn the greased side up. cover and let rise in a warm place until double, about 1 1/2 hours. (The dough is ready if an indentation remains when touched.)
3. Punch down the dough and divide in half. Roll each half about 1/4 inch thick and cut into nine 3 1/2-inch circles. Mix 1 cup sugar and the cinnamon in a small bowl. Dip each marshmallow into the melted butter, then into the sugar-cinnamon mixture. Wrap a circle of dough around each marshmallow, pinching together tightly at the bottom. Dip in the butter, then in the sugar-cinnamon mixture. Place in greased medium muffin cups. Let rise about 20 minutes.
4. Heat oven to 375 F. Bake 25 to 30 minutes. Serve warm. 1 1/2 dozen rolls.