Ingredients

1 Package Active Dry Yeast
1/4 Cup Warm Water, 110 to 115 degrees
3/4 Cup Warm Milk, 110 to 115 degrees
1/4 Cup Sugar
1/4 Cup Shortening
1 Teaspoon Salt
1 Egg, slightly beaten
3 1/4 to 3 3/4 Cups All-Purpose Flour
1 Cup Red Candied Cherries, quartered
1 Cup Confectioners Sugar
1 Tablespoon Milk

Directions

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, 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled. In size, about 1 hour. Punch dough down and let rest for 10 minutes. Divide in half. Roll each half into a 12"x7" rectangle. Cut twelve 1"x12" 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 double, about 45 minutes. Bake for 375º for 12 to 15 minutes, or until golden brown./ Cool completely. Combine confectioners sugar and milk, frost rolls. Yields 2 dozen.

Notes