Candy Cane Rolls - cooking recipe

Ingredients

1 (1/4 oz.) pkg. active dry yeast
1/4 c. warm water (110~ to 115~)
3/4 c. warm milk (110~ to 115~)
1/4 c. sugar
1/4 c. shortening
1 tsp. salt
1 egg, lightly beaten
3 1/4 to 3 3/4 c. all-purpose flour
1 c. red candied cherries, quartered
1 c. confectioners sugar
1 Tbsp. milk

Preparation

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 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 12 x 7-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.