*  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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