Orange Knots

Orange Knots

1 package Active dry yeast

1/4 C. warm water; 110 to 115° F

1 C. warm milk; 110 to 115° F.

1/3 C. sugar

1/2 C. butter or margarine; softened

1 t. salt

2 eggs

1/4 C. orange juice

2 T. orange peel; grated

5 1/4 C. all-purpose flour

Orange Icing:

1 C. confectioner’s sugar

2 T. orange juice

1 t. orange peel; grated

In a mixing bowl, dissolve yeast in water. Add the next 7 ingredients and 3 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured board; knead until smooth, about 6-8 minutes.

Place in a greased bowl, turning once. Cover and let rise in a warm place until doubled, about 2 hours.

Punch dough down, roll into a 16 x 10″ rectangle, about 1/2″ thick. Cut into 10 x 3/4″ strips; roll lightly and tie into a knot. Place on greased baking sheets; tuck the ends under. Cover and let rise until doubled, about 30 min.

Bake at 400° F. for 10-12 minutes until golden brown. Cool on wire racks. Combine icing ingredients; drizzle over rolls.


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