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      * Exported from MasterCook *
        CANDY CANE ROLLS
Recipe By :  
Serving Size : 24 Preparation Time :0:00
Categories : Breads Holiday
  Amount Measure Ingredient -- Preparation Method





  1   package Active dry yeast
    1/4 cup Warm water (110ø to 115øF)
    3/4 cup Warm milk (110ø to 115øF)
    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

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 375øF for 12-15 minutes or until golden brown. Cool completely. Combine confectioner's sugar and milk; frost rolls.

Janice Peterson Huron, South Dakota Taste of Home, Dec/Jan/94










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