Candy Cane Rolls
Serving Size : 24
Ingredients for prepare Candy Cane Rolls
:
| Amount | Measure | Ingredient - Preparation Method |
| 1 | package | active dry yeast |
| 1/4 | cup | warm water - (110ш to 115шf) |
| 3/4 | cup | warm milk - (110ш to 115шf) |
| 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 |
recipe Candy Cane Rolls
In a large mixing bowl, dissolve yeast
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in warm water. Add warm milk, sugar, shortening, salt, egg and 2 cups flour; beat until
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smooth. Stir in cherries. Add enough of the remaining flour to form a soft dough.
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Turn onto a floured board; knead until smooth and elastic, about 6-8
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minutes. Place in a greased bowl, turning once to grease top. Cover and let rise
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in a warm place until doubled, about 1 hour. Punch dough down; let
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rest for about 10 minutes. Divide dough into half. Roll each half into a 12x7-inch rectangle. Cut twelve 1-inch strips
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from each rectangle. Twist each strip and place 2-inches apart on greased baking
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sheets, shaping one end like a cane. Cover and let rise until doubled, about 45
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minutes. Bake at 375шF for 12-15 minutes or until golden brown. Cool completely. Combine confectioner's
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sugar and milk; frost rolls. Janice Peterson Huron, South Dakota Taste of Home, Dec/Jan/94 Submitted to RecipeLu List
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by Ruth by PookyPook on Jan 24, 1998.
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