Candy cane rolls

1 pk Active dry yeast
    1/4 c  Warm water (110ø to 115øF)
    3/4 c  Warm milk  (110ø to 115øF)
    1/4 c  Sugar
    1/4 c  Shortening
      1 ts Salt
      1    Egg, lightly beaten
  3 3/4 c  All-purpose flour
      1 c  Candied cherries, quartered
      1 c  Confectioner's sugar
      1 tb 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