Candy Cane Rolls - active dry yeast

Method

• 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.