Candy cane rolls
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Candy cane rolls
  Candy    Rolls    Holiday  
Last updated 6/12/2012 12:42:48 AM. Recipe ID 1840. Report a problem with this recipe.
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      Title: Candy cane rolls
 Categories: Breads, Holiday
      Yield: 24 Servings
 
      1 pk Active dry yeast
    1/4 c  Warm water (110 to 115F)
    3/4 c  Warm milk  (110 to 115F)
    1/4 c  Sugar
    1/4 c  Shortening
      1 ts Salt
      1    Egg, lightly beaten
  3 3/4 c  All-purpose flour
      1 c  Candied cherries, quartered
      1 c  Confectioner's sugar
      1 tb 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 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.
  
  Janice Peterson  Huron, South Dakota Taste of Home, Dec/Jan/94
 




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Recipe ID 1840 (Apr 03, 2005)

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