Candy Cane Rollsbreads, holiday 1 pkg 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 cup 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 |
