CANDY CANE SWEET ROLLS

FOR THE ROLLS:
16 oz. (2 cups) sour cream
2 pkg. active dry yeast
2 cups warm (105 to 115 degrees F) water
1/4 cup butter or margarine, softened
1/3 cup sugar
1 tsp. salt
2 eggs
Approximately 6 cups flour, divided use
1 1/2 cups chopped, dried apricots*
1 1/2 cups drained and finely chopped red maraschino cherries
FOR THE CONFECTIONERS' SUGAR ICING:
2 cups confectioners' sugar
2-3 tablespoons hot water
FOR DECORATING:
whole maraschino cherries
1 small jar green maraschinos

TO MAKE THE DOUGH:
Heat sour cream over low heat until just warm.

Dissolve yeast in about 1/2 cup of the warm water, then add the remaining water and the sour cream. Stir in the butter, salt, sugar, and about 2 cups of the flour. Beat the eggs into the mixture and continue to beat until smooth. Add about 2 more cups of flour and mix until dough is almost easy to handle.

Spread remaining flour over cloth-covered board. Scrape dough onto flour and begin kneading. If dough is too sticky at the start, spread a little butter on your hands and continue to knead until dough is relative smooth, don't over work it or it will not rise fully and will be heavy and tough after baking. Form dough into a ball and place in a greased, cloth-covered bowl. Turn dough to grease all sides and then let it rise in a warm place until double, about an hour. Test by pressing gently with a finger tip. If impression remains, dough is fully raised.

WHEN READY TO SHAPE AND BAKE:
Heat oven to 375 degrees F.

Punch down dough and divide into 3 equal parts. Roll each part into a rectangle 6x15 inches. With scissors, make 2-inch cuts about an inch apart on the long sides of the rectangle.

Combine dried fruit with chopped red cherries and spread 1/3 of the mixture down the center of each rectangle. Crisscross the cut strips over the filling, gently lift onto greased baking sheet. Stretch dough to 22 inches and if desired, curve tops to form "candy canes."

Bake 15-20 minutes, or until just golden. Remove from oven and brush with melted or softened butter. While still warm, drizzle canes with thin icing made by blending 2 cups confectioners' sugar with about 2-3 tablespoons hot water. If icing is too stiff, add water a few drops at a time.

TO DECORATE:
Candy cane shapes are especially attractive with this very easy decorative touch. Slice 6 red maraschino cherries in half and place 3 halves in clusters centered on the criss-crosses at regular intervals down the length of the canes. Make "leaves" for these "holly-berries" by slicing green cherries into eighths and placing 2 eighths in an inverted "V" shape at the base of each cluster.

*Or other dried fruit or mixture of several different kinds.

Adapted from source: Cookbook USA - from a community cookbook, unknown title

Hi Linda,

This recipe didn't list the original source, but it fits your description.

Happy Holiday Baking!

Betsy