Candy cane rolls

Yield: 1 servings

Measure Ingredient
1 pack Active dry yeast -- 1/4
\N \N Ounce
¼ cup Warm water -- 110 to 115 deg
¾ cup Warm milk -- ll0 to 115 deg
¼ cup Sugar
¼ cup Shortening
1 teaspoon Salt
1 each Egg -- lightly beaten
3¾ cup All-purpose flour
1 cup Red candied cherries --
\N \N Quartered
1 cup Confectioners sugar
1 tablespoon Milk

In a large mixing bowl, dissolve yeast in warm waler. Add warm milk, sugar, shortening, sall, 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 10 minutes. Divide in half. Roll each half into a 12-in, x 7-in, rectangle. Cut twelve 1 -in. strips from each rectangle. Twist each strip and place 2 in. apart on greased baking sheets, shaping one end like a cane. Cover and let rise until doubled, about 45 minutes. Bake at 375 deg. for 12-15 minutes or until golden brown. Cool completely. Combine confectioners' sugar and milk; frost rolls. Yield: 2 dozen Recipe By : Taste of Home

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