Orange Bowknots Recipe
Orange Bowknots Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
This recipe is a little time-consuming but, for special occasions, it's well worth the effort. I've put these rolls in gift baskets with a jar of the orange glaze.
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 10 min.
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 10 min.

Ingredients

  • 1 cup milk
  • 1/2 cup shortening
  • 1/3 cup sugar
  • 1 teaspoon salt
  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 2 eggs, beaten
  • 1/4 cup orange juice
  • Grated peel of 2 oranges
  • 5 to 6 cups all-purpose flour, divided
  • ORANGE GLAZE:
  • 2 tablespoons orange juice
  • 2 teaspoons grated orange peel
  • 1 cup confectioners' sugar

Directions

In a saucepan, heat milk, shortening, sugar and salt. Cool to lukewarm. Dissolve yeast in water. In a large mixing bowl, combine yeast with milk mixture, eggs, juice, peel and 3 cups flour. Mix until smooth. Stir in enough remaining flour to form a soft dough. Knead until smooth and elastic, about 6-8 minutes. Place dough in a greased bowl; cover and let rise in a warm place until doubled, about 1-1/2 hours. Punch dough down; let rest 15 minutes. Roll dough into a 16-in. x 10-in. rectangle. Cut into 16 1-in. strips. Tie strips into knots; place on greased baking sheets. Cover and let rise until doubled, about 1 hour. Bake at 400° for about 10 minutes or until golden brown. Cool on wire rack. Combine all glaze ingredients; spread over rolls. Yield: 16 rolls.
Originally published as Orange Bowknots in Country Extra March 1992, p49

Nutritional Facts

1 each: 266 calories, 8g fat (2g saturated fat), 29mg cholesterol, 164mg sodium, 43g carbohydrate (13g sugars, 1g fiber), 6g protein.

  • 1 cup milk
  • 1/2 cup shortening
  • 1/3 cup sugar
  • 1 teaspoon salt
  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 2 eggs, beaten
  • 1/4 cup orange juice
  • Grated peel of 2 oranges
  • 5 to 6 cups all-purpose flour, divided
  • ORANGE GLAZE:
  • 2 tablespoons orange juice
  • 2 teaspoons grated orange peel
  • 1 cup confectioners' sugar
  1. In a saucepan, heat milk, shortening, sugar and salt. Cool to lukewarm. Dissolve yeast in water. In a large mixing bowl, combine yeast with milk mixture, eggs, juice, peel and 3 cups flour. Mix until smooth. Stir in enough remaining flour to form a soft dough. Knead until smooth and elastic, about 6-8 minutes. Place dough in a greased bowl; cover and let rise in a warm place until doubled, about 1-1/2 hours. Punch dough down; let rest 15 minutes. Roll dough into a 16-in. x 10-in. rectangle. Cut into 16 1-in. strips. Tie strips into knots; place on greased baking sheets. Cover and let rise until doubled, about 1 hour. Bake at 400° for about 10 minutes or until golden brown. Cool on wire rack. Combine all glaze ingredients; spread over rolls. Yield: 16 rolls.
Originally published as Orange Bowknots in Country Extra March 1992, p49

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