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    Breakfast: Candy Cane Rolls


    Source of Recipe


    taste of home

    List of Ingredients




    1 package Active dry yeast
    1/4 cup Warm water (110° to 115°F)
    3/4 cup Warm milk (110° to 115°F)
    1/4 cup Sugar
    1/4 cup Shortening
    1 teaspoon Salt
    1 Egg, lightly beaten
    3 3/4 cups All-purpose flour
    1 cup Candied cherries, quartered
    1 cup Confectioner's sugar
    1 tablespoon Milk

    Recipe



    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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