COMBINE yeast and 3/4 c. water in a glass measuring cup;
let stand 5 minutes. BEAT yeast mixture, 1/4 c. sugar,
and next 4 ingredients at low speed with an
electric mixer until blended.
TURN dough out onto a well-floured surface,
and knead until smooth and elastic (about 4 minutes).
COVER and let rise in a warm place (85°),
free from drafts, 45 minutes or until doubled in bulk.
PUNCH dough down, and divide into 12 portions.
Roll each into a 3" circle.
BRUSH circles lightly with butter,
reserving remaining butter.
COMBINE remaining 3/4 c. sugar and cinnamon;
sprinkle evenly over circles.
Place cranberries evenly in center of each circle,
and top with a marshmallow.
PULL edges of circle to center, and pinch to seal;
shape into a ball. Place, seam side down,
in lightly greased muffin pans.
Brush tops with reserved butter.
Cover and chill 8 hours.
REMOVE from refrigerator, and let rise in a warm place,
free from drafts, 30 minutes or until doubled in bulk.
BAKE at 400° for 12 minutes or until lightly browned;
cool slightly. STIR together powdered sugar,
milk, and ginger; drizzle over rolls.
Yield: 1 dozen.
Prep: 40 min.; Rise: 1 hr., 15 min.;
Chill: 8 hrs.; Bake: 12 min.