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.
Total TimePrep: 30 min. + rising Bake: 10 min.
- 1 cup whole 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 large eggs, beaten
- 1/4 cup orange juice
- Grated zest of 2 oranges
- 5 to 6 cups all-purpose flour, divided
- ORANGE GLAZE:
- 2 tablespoons orange juice
- 2 teaspoons grated orange zest
- 1 cup confectioners' sugar
- In a saucepan, heat milk, shortening, sugar and salt. Cool to lukewarm. Dissolve yeast in water. In a large bowl, combine yeast with milk mixture, eggs, juice, zest and 3 cups flour. Mix until smooth. Stir in enough remaining flour to form a soft dough. Knead until smooth and elastic, 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 16x10-in. rectangle. Cut into sixteen 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.
Nutrition Facts1 each: 266 calories, 8g fat (2g saturated fat), 29mg cholesterol, 164mg sodium, 43g carbohydrate (13g sugars, 1g fiber), 6g protein.
Originally published as Orange Bowknots in Country Extra March 1992
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