Candy Cane Rolls
A fun take on breadsticks; baked rolls that use candied cherries twisted into the shape of a candy cane. Fun and lightly sweet, my kids adore them.
Yield
24 servingsPrep
15 hrsCook
15 minReady
2½ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
yeast, active dry
|
|
| ¼ | cup |
water
warm |
|
| ¾ | cup |
milk
warm |
|
| ¼ | cup |
sugar
|
|
| ¼ | cup |
vegetable shortening
|
*
|
| 1 | teaspoon |
salt
|
|
| 1 | each |
eggs
lightly beaten |
|
| 3 ¾ | cups |
all-purpose flour
|
|
| 1 | cup |
candied cherries
quartered |
*
|
| 1 | cup |
powdered sugar
|
|
| 1 | tablespoon |
milk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
yeast, active dry
|
|
| 59 | ml |
water
warm |
|
| 177 | ml |
milk
warm |
|
| 59 | ml |
sugar
|
|
| 59 | ml |
vegetable shortening
|
*
|
| 5 | ml |
salt
|
|
| 1 | each |
eggs
lightly beaten |
|
| 887 | ml |
all-purpose flour
|
|
| 237 | ml |
candied cherries
quartered |
*
|
| 237 | ml |
powdered sugar
|
|
| 15 | ml |
milk
|
|
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 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 375℉ (190℃) for 12 to 15 minutes or until golden brown.
Cool completely. Combine confectioner's sugar and milk; frost rolls.
