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YEAST BREAD: Candy Cane Rolls

Source of Recipe

Taste of Home, Dec/Jan/94


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.