Balloon Rolls

For pictures and more detailed instructions, please see the related blog post link!

The above yeast dough recipe can be used, or another recipe can be substituted. I’ve even used frozen dinner rolls before for the dough.

Yeast dough:

Dissolve sugar in warm water and add yeast. Allow to sit for a few minutes. Mix in warm milk, butter/shortening, eggs, and salt thoroughly. Add in flour gradually, reserving the last 1/2-1 cup for kneading. Transfer dough to a well-floured surface and knead for five minutes (dough should be smooth and elastic). Place dough in a greased bowl, cover with a damp towel, and allow the dough to rise in a warm place for 1-2 hours (until doubled in size). Dough can be used for other varieties of rolls too (depending on the type, it will make 2-3 dozen).

For the balloon rolls, roll out the dough and cut into circles (about 5 inch diameter). Rub a little melted butter on each circle and sprinkle with a pinch of brown sugar in the center. Dip a marshmallow in the butter then roll it in the brown sugar to coat. Place in the center of the circle. Pull dough up around the marshmallow and pinch the dough closed. You will want to seal the dough very well. Dunk the roll into the melted butter and then roll it in cinnamon and sugar. Place the roll seam side down in a muffin tin. Cover all rolls with a damp towel and allow to rise for one hour. Bake at 375 degrees for 10 minutes.