Publisher Photo
Publisher Photo
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.
MAKES:
24 servings
TOTAL TIME:
Prep: 25 min. + rising Bake: 15 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 25 min. + rising Bake: 15 min.

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.
Originally published as Orange Bow Knots in Best of Country Breads 2000, p78

Nutritional Facts

1 each: 182 calories, 5g fat (1g saturated fat), 19mg cholesterol, 109mg sodium, 30g carbohydrate (9g sugars, 1g fiber), 4g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 45 minutes.
  5. 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.
Originally published as Orange Bow Knots in Best of Country Breads 2000, p78

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