Directions

1. Soften yeast in warm water.
2. Heat milk over medium-high heat until a skin appears on the surface.
3. Combine milk, sugar and butter. Let sit until cooled to lukewarm.
4. Beat in egg and yeast. Add 2 cups of flour and beat well.
5. Gradually add remaining 2 cups of flour to form a soft dough.
6. Place in a greased bowl, turning once to grease all surfaces.
7. Cover and let rise until double (about 2 hours).
8. Spray muffin tins with non-stick cooking spray.

9. Knead dough into a soft ball. Pinch off one inch pieces and roll into balls. Place four balls into each section of the muffin pan.
10. Cover and let rise until double (about 1 hour).
11. Spoon cranberry sauce into a small bowl and mix until smooth. Add pineapple tidbits and set aside.
12. Preheat oven to 375 degrees.
13. Punch down the center of each tart. Spoon a tablespoon of cranberry-pineapple filling into the depression you made in the center of each tart.
14. Place in oven and bake for 20 minutes or until golden brown.

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