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
- 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
- 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 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.
Originally published as Orange Knots in Taste of Home February/March 1996, p39
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