| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Breads, Holiday |
24 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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