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Candy Cane Rolls

Fun and lightly sweet, these festive rolls will delight children of all ages. Make them as part of a holiday brunch or an evening snack served with hot chocolate—either way, you'll see satisfied smiles. —Janice Peterson, Huron, South Dakota

24 ServingsPrep: 30 min. + rising Bake: 15 min.

Ingredients

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
3/4 cup warm milk (110° to 115°)
1/4 cup sugar
1/4 cup shortening
1 egg
1 teaspoon salt
3-1/4 to 3-3/4 cups all-purpose flour
1 cup red candied cherries, quartered
1 cup confectioners' sugar
1 to 2 tablespoons milk

Directions

In a small bowl, dissolve yeast in warm water. In a large bowl,
combine the warm milk, sugar, shortening, egg, salt, yeast mixture
and 2 cups flour; beat until smooth. Add cherries. Stir in enough
remaining flour to form a soft dough (dough will be sticky).
Turn onto a floured surface; knead until smooth and elastic, about
6-8 minutes. Place in a greased bowl, turning once to grease the
top. Cover with plastic wrap and let rise in a warm place until
doubled, about 1 hour.
Punch down dough; let rest for 10 minutes. Turn dough onto a lightly
floured surface; divide in half. Roll each half into a 12-in. x
7-in. rectangle. Cut each into twelve 1-in. wide strips. Twist each

2 of 2

Candy Cane Rolls (continued)

Directions (continued)

strip and place 2 in. apart on greased baking sheets, curving one
end like a cane. Cover with a kitchen towel; let rise in a warm
place until doubled, about 45 minutes.
Bake at 375° for 12-15 minutes or until golden brown. Remove from
pans to wire racks to cool. In a small bowl, mix confectioners'
sugar and enough milk to reach desired consistency. Drizzle over
rolls. Yield: 2 dozen.

Nutrition Facts: 1 roll equals 138 calories, 3 g fat (1 g saturated fat), 10 mg cholesterol, 111 mg sodium, 26 g carbohydrate, 1 g fiber, 2 g protein.