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Orange Knots

 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 King Arthur Unbleached 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

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Orange Knots (continued)

Directions (continued)

  • 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.
Nutritional 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.