Candy Cane Rolls

• 1 (1/4 oz.) pkg. active dry yeast
• 1/4 c. warm water (110~ to 115~)
• 3/4 c. warm milk (110~ to 115~)
• 1/4 c. sugar
• 1/4 c. shortening
• 1 tsp. salt
• 1 egg, lightly beaten
• 3 1/4 to 3 3/4 c. all-purpose flour
• 1 c. red candied cherries, quartered
• 1 c. confectioners sugar
• 1 Tbsp. milk

1. In a large mixing bowl, dissolve yeast in warm water.
2. Add warm milk, sugar, shortening, salt, egg and 2 cups flour; beat until smooth.
3. Stir in cherries.
4. Add enough of the remaining flour to form a soft dough.
5. Turn onto a floured board; knead until smooth and elastic, about 6 to 8 minutes.
6. Place in a greased bowl, turning once to grease top.
7. Cover and let rise in a warm place until doubled, about 1 hour.
8. Punch dough down; let rest for 10 minutes.
9. Divide in half.
10. Roll each half into a 12 x 7-inch rectangle.
11. Cut twelve 1-inch strips from each rectangle.
12. Twist each strip and place 2 inches apart on greased baking sheets, shaping one end like a cane.

active dry yeast, warm water, warm milk, sugar, shortening, salt, egg, flour, red candied cherries, confectioners sugar, milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=779816 (may not work)