Candy Cane Rolls
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Ingredients:
- 1 yeast (package active dry )
- 1/4 cup water (warm (110° - 115°f))
- 3/4 cup milk (warm (110° - 115°f))
- 1/4 cup sugar
- 1/4 cup shortening
- 1 teaspoon salt
- 1 egg ( lightly beaten)
- 3 3/4 cup flour (all purpose )
- 1 cup cherries (candied quartered)
- 1 cup sugar (confectioners )
- 1 tablespoon milk
- 1/4 cup water (warm (110° - 115°f))
- 3/4 cup milk (warm (110° - 115°f))
- 1/4 cup sugar
- 1/4 cup shortening
- 1 teaspoon salt
- 1 egg ( lightly beaten)
- 3 3/4 cup flour (all purpose )
- 1 cup cherries (candied quartered)
- 1 cup sugar (confectioners )
- 1 tablespoon 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 one hour. Punch dough down; let rest for about 10 minutes. Divide dough into half. Roll each half into a 12 by 7 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 375°F for 12-15 minutes or until golden brown. Completely. Combine confectioners sugar and milk; frost rolls. Yield: 24 canes
Techniques:
baking
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