Candy cane rolls

    
1pkgactive dry yeast
1/4cwarm water 
3/4cwarm milk
1/4csugar
1/4cshortening
1tsalt
1eaegg, lightly beaten
3 3/4cflour, all-purpose
1ccandied cherries, quartered
1cconfectioner's sugar
1tbmilk
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, 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 375F for 12-15 minutes or until golden brown.  Cool completely. Combine confectioner's sugar and milk; frost rolls.