1 pk Active dry yeast
1/4 c Warm water (110° to 115°F)
3/4 c Warm milk (110° to 115°F)
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 375°F
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
