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Recipe Name: Candy Cane Rolls Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Breads Comments:
Preparation Time:
Number of Servings: 24

1 Active dry yeast
1/4 Cup(s) Warm water, 110ø to 115øF
3/4 Cup(s) Warm milk, 110ø to 115øF
1/4 Cup(s) Sugar
1/4 Cup(s) Shortening
1 Teaspoon(s) Salt
1 Egg, lightly beaten
3 3/4 Cup(s) All-Purpose Flour
1 Cup(s) Candied Cherries, Quartered
1 Cup(s) Confectioner's sugar, Confectioner's sugar
1 Tablespoon(s) 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 375øF 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

Nutrition (calculated from recipe ingredients)
Calories: 105
Calories From Fat: 24
Total Fat: 2.7g
Cholesterol: 9.6mg
Sodium: 104.2mg
Potassium: 35.4mg
Carbohydrates: 17.4g
Fiber: <1g
Sugar: 2.6g
Protein: 2.6g

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