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Orange Bow Knots

 Orange Bow Knots
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.
24 ServingsPrep: 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 King Arthur Unbleached 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.

2 of 2

Orange Bow Knots (continued)

Directions (continued)

  • 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.