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  Recipe Home » Breads » Candy Cane Rolls
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  Candy Cane Rolls
  Category: Breads
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 257
Ingredients:
1 package 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 tsp Salt
1 Egg, lightly beaten
3 3/4 cup All-purpose flour
1 cup Candied cherries, quartered
1 cup Confectioner's sugar
1 tbsp Milk
Instructions:
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
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