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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 24 |
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We enjoy looking at these cute candy cane rolls as much as we love eating them! For even more festive fun, I sometimes decorate them with sliced candied cherries. Ingredients:
1 package (1/4 ounce) active dry yeast |
1/2 cup warm water (110° to 115°) |
1/3 cup sour cream |
1 egg |
3 tablespoons butter, softened |
3 tablespoons sugar |
1 teaspoon salt |
2-3/4 to 3 cups king arthur unbleached all-purpose flour |
filling: |
1/2 cup finely chopped walnuts or pecans |
1/3 cup sugar |
3 tablespoons butter, melted |
1 tablespoon grated lemon peel |
lemon icing: |
1 cup confectioners' sugar |
1 tablespoon lemon juice |
1 tablespoon water |
1/4 teaspoon vanilla extract |
Directions:
1. In a large bowl, dissolve yeast in warm water. Add the sour cream, egg, butter, sugar, salt and 1-1/4 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
2. Turn onto a floured surface; 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.
3. Punch dough down. Turn onto a lightly floured surface; divide in half. Let rest for 10 minutes. Roll each into a 12-in. x 8-in. rectangle.
4. In a small bowl, combine filling ingredients. Spread half of the filling over dough to within 1/2 in. of edges. Fold in half lengthwise; pinch seam to seal. Cut into 12 strips. Holding both ends of strip, twist each strip three or four times.
5. Place 2 in. apart on greased baking sheets. Curve one end to form a cane. Cover and let rise until doubled, about 30 minutes.
6. Bake at 375° for 12-14 minutes or until golden brown. Remove from pans to wire racks to cool. Combine icing ingredients; drizzle over rolls. Yield: 2 dozen.
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