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Orange Bow Knots Recipe

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Baking is my favorite pastime, and I normally have my freezer well-stocked with breads, muffins and cookies. This recipe for rolls with a refreshing orange flavor has been in the family as long as I can remember. We especially enjoy them for breakfast and brunch.

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Orange Bow Knots Recipe

Prep: 25 min. + rising Bake: 15 min.

Yield: 24 Servings

25 15 40

Ingredients

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
1 cup warm milk (110° to 115°)
1/2 cup shortening
1/3 cup sugar
1/4 cup orange juice
2 tablespoons grated orange peel
1 teaspoon salt
2 eggs
5-1/4 to 5-3/4 cups all-purpose flour
ICING:
1 cup confectioners' sugar
2 tablespoons orange juice
1 teaspoon grated orange peel

Directions

In a large bowl, dissolve yeast in warm water. Add the milk, shortening, sugar, orange juice and peel, salt, eggs and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a lightly 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 1-1/4 hours.
Punch dough down. Turn onto a lightly floured surface; divide in half. Shape each into 12 balls. Roll each into a 10-in. rope. Tie into a knot and tuck ends under.
Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 45 minutes.
Bake at 375° for 12-15 minutes or until golden brown. Remove from pans to wire racks. Combine icing ingredients; drizzle over rolls. Yield: 2 dozen.

Nutritional Facts 1 serving (1 each) equals 182 calories, 5 g fat (1 g saturated fat), 19 mg cholesterol, 109 mg sodium, 30 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Orange Bow Knots in Best of Country Breads , p78

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