Candy Cane Rolls Recipe

Step 1

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 375F for 12-15 minutes or until golden brown. Cool completely. Combine confectioner's sugar and milk; frost rolls.

Step 2

Janice Peterson Huron, South Dakota Taste of Home, Dec/Jan/94

Things You'll Need

  • 1pk Active dry yeast
  • 1/4c Warm water (110 to 115F)
  • 3/4c Warm milk (110 to 115F)
  • 1/4c Sugar
  • 1/4c Shortening
  • 1ts Salt
  • 1 Egg, lightly beaten
  • 3 3/4c All-purpose flour
  • 1c Candied cherries, quartered
  • 1c Confectioner's sugar
  • 1tb Milk

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