Candy Cane Rolls

Directions

Fun for kids, these sweet rolls are more like a twisted breadstick in the shape of a candy cane that will engage children of all ages. It makes a great snack served with hot chocolate on a cold winter day. No matter how you serve them, you will see smiles.

Dissolve the yeast in warm water in a large mixing bowl.

Add warmed milk, sugar, shortening, salt, egg, and 2 cups of flour; beat until smooth.

Stir in the candied cherries.

Work in enough of the remaining flour to form a soft dough. Turn the dough out onto a floured board or countertop and knead until smooth and elastic, about 6 to 8 minutes.

Transfer the dough to a lightly oiled bowl, turning once to oil the 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 12×7-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℉ (190℃) for 12 to 15 minutes or until golden brown.

Cool completely. Combine confectioner’s sugar and milk; frost rolls.