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 6-8 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 for 12-15 minutes or until golden brown.
15. 15
    Cool completely.
16. 16
    Combine confectioner's sugar and milk; frost rolls.