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Orange Knots

These orange rolls are a little time-consuming to prepare, but my family tells me they're definitely worth the extra effort. They bake up feather-light with a sweet and tangy flavor. We love them on Easter morning. -Bernice Morris, Marshfield, Missouri

18 ServingsPrep: 25 min. + rising Bake: 10 min. + cooling

Ingredients

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

Directions

In a large bowl, dissolve yeast in water. Add the milk, sugar,
butter, salt, eggs, orange juice, orange peel and 3 cups flour; beat
until smooth. Add enough remaining flour to form a soft dough.
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.
Punch dough down; roll into a 16-in. x 10-in. rectangle, about 1/2
in. thick. Cut into 10-in. x 3/4-in. strips; roll lightly and tie

2 of 2

Orange Knots (continued)

Directions (continued)

into a knot. Place on greased baking sheets; tuck the ends under.
Cover and let rise until doubled, about 45 minutes.
Bake at 400° for 10-12 minutes or until golden brown. Remove from
pans to cool on wire racks. Combine icing ingredients; drizzle over
rolls. Yield: 20 rolls.

Nutrition Facts: 1 serving (1 each) equals 238 calories, 6 g fat (4 g saturated fat), 39 mg cholesterol, 197 mg sodium, 40 g carbohydrate, 1 g fiber, 5 g protein.