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Candy Cane Rolls




Source of Recipe


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List of Ingredients





1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
3/4 cup warm whole milk (110° to 115°)
1/4 cup sugar
1/4 cup shortening
1 large egg
1 teaspoon salt
3-1/4 to 3-3/4 cups all-purpose flour
1 cup red candied cherries, quartered

ICING:
1 cup confectioners' sugar
1 to 2 tablespoons whole milk


Recipe




1. In a small bowl, dissolve yeast in warm water. In a large bowl, combine warm milk, sugar, shortening, egg, salt, yeast mixture and 2 cups flour; beat until smooth. Add cherries. Stir in enough remaining flour to form a soft dough (dough will be sticky).

2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.

3. Punch down dough; let rest 10 minutes. Turn dough onto a lightly floured surface; divide in half. Roll each half into a 12x7-in. rectangle. Cut each into twelve 1-in.-wide strips. Twist each strip and place 2 in. apart on greased baking sheets, curving one end like a cane. Cover with a kitchen towel; let rise in a warm place until doubled, about 45 minutes. Preheat oven to 375°.

4. Bake 12-15 minutes or until golden brown. Remove from pans to wire racks to cool.

5. In a small bowl, mix confectioners' sugar and enough milk to reach desired consistency. Drizzle over rolls.