---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Candy Cane Rolls
  Categories: Breads, Holiday
       Yield: 24 Servings
  
       1 pk Active dry yeast
     1/4 c  Warm water (110ø to 115øF)
     3/4 c  Warm milk  (110ø to 115øF)
     1/4 c  Sugar
     1/4 c  Shortening
       1 ts Salt
       1    Egg, lightly beaten
   3 3/4 c  All-purpose flour
       1 c  Candied cherries, quartered
       1 c  Confectioner’s sugar
       1 tb 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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