Candy Cane Rolls

Directions

1. 1
   In a large mixing bowl, dissolve yeast in warm water.
2. 2
   Add warm milk, sugar, shortening, salt, egg and 2 cups flour; beat until smooth.
3. 3
   Stir in cherries.
4. 4
   Add enough of the remaining flour to form a soft dough.
5. 5
   Turn onto a floured board; knead until smooth and elastic, about 6 to 8 minutes.
6. 6
   Place in a greased bowl, turning once to grease top.
7. 7
   Cover and let rise in a warm place until doubled, about 1 hour.
8. 8
   Punch dough down; let rest for about 10 minutes.
9. 9
   Divide dough into half.
10. 10
    Roll each half into a 12x7-inch rectangle.
11. 11
    Cut twelve 1-inch strips from each rectangle.
12. 12
    Twist each strip and place 2-inches apart on greased baking sheets, shaping one end like a cane.
13. 13
    Cover and let rise until doubled, about 45 minutes.
14. 14
    Bake at 375F (190C) for 12 to 15 minutes or until golden brown.
15. 15
    Cool completely.
16. 16
    Combine confectioner's sugar and milk; frost rolls.