Candy Cane Rolls

1. 1

   In a large mixing bowl, dissolve yeast in warm water.

2. 2

   Add warm milk, sugar, shortening, salt, egg and 2 cups flour; beat until smooth.

3. 3

   Stir in cherries.

4. 4

   Add enough of the remaining flour to form a soft dough.

5. 5

   Turn onto a floured board; knead until smooth and elastic, about 6-8 minutes.

6. 6

   Place in a greased bowl, turning once to grease top.

7. 7

   Cover and let rise in a warm place until doubled, about 1 hour.

8. 8

   Punch dough down; let rest for about 10 minutes.

9. 9

   Divide dough into half.

10. 10

    Roll each half into a 12x7-inch rectangle.

11. 11

    Cut twelve 1-inch strips from each rectangle.

12. 12

    Twist each strip and place 2-inches apart on greased baking sheets, shaping one end like a cane.

13. 13

    Cover and let rise until doubled, about 45 minutes.

14. 14

    Bake at 375F for 12-15 minutes or until golden brown.

15. 15

    Cool completely.

16. 16

    Combine confectioner's sugar and milk; frost rolls.

No additional tips available.