Candy Cane Rolls

Directions

1. 1
   In a small bowl, dissolve yeast in warm water. In a large bowl, combine warm milk, sugar, shortening, egg, salt, yeast mixture and 2 cups flour; beat until smooth. Add cherries. Stir in enough remaining flour to form a soft dough (dough will be sticky).
2. 2
   Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
3. 3
   Punch down dough; let rest 10 minutes. Turn dough onto a lightly floured surface; divide in half. Roll each half into a 12x7-in. rectangle. Cut each into twelve 1-in.-wide strips. Twist each strip and place 2 in. apart on greased
4. 4
   , curving one end like a cane. Cover with a kitchen towel; let rise in a warm place until doubled, about 45 minutes. Preheat oven to 375°.
5. 5
   Bake 12-15 minutes or until golden brown. Remove from pans to wire racks to cool.
6. 6
   In a small bowl, mix confectioners' sugar and enough milk to reach desired consistency. Drizzle over rolls.