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Candy Cane Rolls

1 pkg yeast, active dry
1/4 cup water warm
3/4 cups milk warm
1/4 cup sugar
1/4 cup vegetable shortening
1 teaspoon salt
1 each eggs lightly beaten
3 3/4 cups flour, all-purpose
1 cup candied cherries quartered
1 cup powdered 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 to 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 (190C) for 12 to 15 minutes or until golden brown. Cool completely. Combine confectioner's sugar and milk; frost rolls.

Source: recipeland.com