DOUGH:

4 - 4 1/2 c. Pillsbury's Best All-Purpose flour
1/4 c. sugar
1 tsp. salt
2 pkgs. active dry yeast
3/4 c. milk
1/2 c. water
1/3 c. butter
1 egg

FILLING:

1/2 c. sugar
2 tsp. cinnamon
1/4 c. melted butter
24 reg. marshmallows (not miniature)
Sugar

Generously grease 24 muffin cups. Lightly spoon flour into measure cup; level off. In large bowl, combine 1 1/2 cup flour, 1/4 cup sugar, salt and yeast; blend well.

In small saucepan, heat milk, water and 1/3 cup butter until very warm (120-130 degrees). Add warm liquid and egg to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. Stir in an additional 2 to 2 1/4 cup flour until dough pulls cleanly away from sides of bowl.

On floured surface, knead in 1/2 to 3/4 cup flour until dough is smooth and elastic, about 3 to 5 minutes. Place dough in greased bowl; cover loosely with plastic wrap and cloth towel. Let rise in warm place (80 to 85 degrees) until light and doubled in size, about 45 to 60 minutes. Punch down dough several times to remove all air bubbles. Divide dough in half. Roll each half to 12x9 inch rectangle; cut each into twelve 3 inch squares.

In small bowl, combine 1/2 cup sugar and cinnamon; blend well. Dip each marshmallow into melted butter; roll in sugar-cinnamon mixture. Place each marshmallow on one square of dough; bring edges of dough around marshmallow to completely seal. Place seam-side down in prepared muffin cups. Cover; let rise in warm place until light, about 20 to 30 minutes.

Heat oven to 375 degrees. Bake 15 to 25 minutes or until golden brown. (Place cookie sheet or foil on oven rack below muffin pan during baking to guard against spillage.) Remove from muffin cups immediately. Brush tops with remaining, butter; dip in sugar. Serve warm or cool. Makes 24 puffs.