| previous | next |
Title: Candy Cane Rolls
Categories: Bread Christmas
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
| previous | next |