Candy cane rolls
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Active dry yeast -- 1/4 |
| 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 -- |
| Quartered | ||
| 1 | cup | Confectioners sugar |
| 1 | tablespoon | Milk |
Directions
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