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Candy Cane Rolls
| Ingredients | |||
| 1 | pkg | active dry yeast | |
| 1/4 | cup | warm water | |
| 3/4 | cup | warm milk | |
| 1/4 | cup | sugar | |
| 1/4 | cup | shortening | |
| 1 | teaspoon | salt | |
| 1 | each | egg, lightly beaten | |
| 3 3/4 | cup | flour, all-purpose | |
| 1 | cup | candied cherries, quartered | |
| 1 | cup | confectioner`s sugar | |
| 1 | tablespoon | milk | |
Directions: | |||
| 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 375F for 12-15 minutes or until golden brown. Cool completely. Combine confectioner`s sugar and milk; frost rolls. | |||
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