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Candy Cane Rolls


  1      package       Active dry yeast
      1/4  cup           Warm water (110ø to 115øF)
      3/4  cup           Warm milk  (110ø to 115øF)
      1/4  cup           Sugar
      1/4  cup           Shortening
    1      teaspoon      Salt
    1                    Egg -- lightly beaten
    3 3/4  cups          All-purpose flour
    1      cup           Candied cherries -- quartered
    1      cup           Confectioner's sugar
    1      tablespoon    Milk
 In a large mixing bowl, dissolve yeast in warm water. Add warm milk, sugar,
shortening, salt, egg and 2 cups flour; beat until smooth. Stir in cherries.
Add enough of the remaining flour to form a soft dough. Turn onto a floured
board; knead until smooth and elastic, about 6-8 minutes.
 Place in a greased bowl, turning once to grease top. Cover and let rise in a
warm place until doubled, about 1 hour. Punch dough down; let rest for about 10
minutes.  Divide dough into half. Roll each half into a 12x7-inch rectangle.
Cut twelve 1-inch strips from each rectangle. Twist each strip and place
2-inches apart on greased baking sheets, shaping one end like a cane.  Cover
and let rise until doubled, about 45 minutes. Bake at 375øF for 12-15
minutes or until golden brown. Cool completely. Combine confectioner's sugar
and milk; frost rolls.

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Last Updated Saturday, November 20th, 2004