Ingredients

1 package active dry yeast

   1/4 cup warm water

1 cup milk

1/4 cup sugar

1/4 cup butter

1 egg 

4 cups flour

Filling

1 15 ounce can cranberry sauce
1 cup pineapple tidbits, drained

Steps:

1.Soften the yeast in warm water.

2.Warm the milk over medium-high heat until a skin appears on the surface.

3.Combine the milk. sugar, and butter. Cool until room temperature.

4.Beat egg and yeast. Add 2 cups of flour and beat well.

5.Add remaining flour to soften the dough.

6.Place in a greased bowl, turning once to grease all the surfaces.

7.Cover and let rinse until double. (about 2 hours)

8.Spray muffin tins with non-grease 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 rinse until double (about 2 hours)

11.Spoon cranberry sauce into a small bowl. Add pineapple tidbits. Set aside.

12.Preheat oven to 375 degrees. (You may do this before all the steps)

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 into 20 minutes or until golden brown.

15.Enjoy!