Categories: Breads, Holiday 
      Yield: 24 servings 
  
      1 pk Active dry yeast 
    1/4 c  Warm water (110Ü to 115ÜF) 
    3/4 c  Warm milk  (110Ü to 115ÜF) 
    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 375ÜF 
  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