Candy Cane Rolls
package Active dry yeast
Warm water (110ø to 115øF)
Warm milk (110ø to 115øF)
Egg -- lightly beaten
3 3/4 cups
Candied cherries -- quartered
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
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
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.
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.