Candy Cane Rolls
Ingredients
- 1 package of active dry yeast
- 1/4 cup warm water
- 3/4 cup warm milk
- 1/4 cup sugar
- 1/4 cup shortening
- 1 tsp salt
- 1 egg, lightly beaten
- 3 1/4 to 3 3/4 cups all-purpose flour, divided
- 1 cup red candied cherries, quartered
- 1 cup confectioner's sugar
- 1 tbls. milk
Directions
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 remaining flour to form a soft dough. Turn onto a floured surface; 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 10 minutes. Divide in half. Roll each half into a 12x7-inch rectangle. Cut 12 strips 1-inch wide 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. Heat oven to 375°. Bake for 12 to 15 minutes, or until golden brown. Cool completely. Combine confectioner’s sugar and milk to make a glaze; spread over rolls. Yields 2 dozen.