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1
In a large bowl combine 1 1/2 cups flour, 1/4 cup sugar, salt and yeast; blend well.
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2
In small saucepan, combine milk, water and 1/3 cup margarine or butter until very warm.
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3
Add warm liquid and egg to flour mixture.
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4
Blend at low speed until moistened and well blended.
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5
Stir in an additional 2 to 2 1/4 cups flour until dough pulls cleanly away from the sides of the bowl.
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6
On a lightly floured surface, knead in 1/2 to 3/4 cups flour until dough is smooth and elastic, about 5 minutes.
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7
Place dough in large, well greased bowl, cover loosely with plastic wrap and cloth towel.
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8
Let rise in a warm place until doubled in size, about 45 to 60 minutes.
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9
Generously grease 24 muffin cups.
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10
Punch down dough several times to remove air bubbles.
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11
Divide dough in half.
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12
Roll each half into 12 inch by 9 inch rectangle.
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13
Cut each half into twelve 3-inch squares.
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14
In a small bowl combine 1/2 cup sugar and cinnamon, blend well.
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15
Dip each marshmallow into melted margarine or butter and then roll in sugar-cinnamon mixture.
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16
Place each marshmallow in the center of a dough square.
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17
Bring the corners of the dough square up and around the marshmallow to completely seal.
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18
Place seam side down in prepared muffin cups.
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19
Cover and let rise in warm place until doubled, about 30 minutes.
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20
Heat oven to 375u00b0F.
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21
Bake about 20 minutes or until golden brown in color.
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22
Remove from muffin cups immediately.
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23
Brush tops with melted butter and dip in sugar.
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24
Serve warm or cold.
