Yield: 30 Servings
|1 pack||Active dry yeast|
|¼ cup||Warm water (110 to 115)|
|1 cup||Warm milk (110 to 115)|
|½ cup||Butter, softened|
|¼ cup||Orange juice|
|2 tablespoons||Grated orange peel|
|5¾ cup||All-purpose flour|
|1 cup||Confectioner's sugar|
|2 tablespoons||Orange juice|
|1 teaspoon||Grated orange peel|
In a mixing bowl, dissolve yeast in water. Add the next seven 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 and elastic, about 6-8 minutes. Place in a greased bowl, turing once to grease top.
Cover and let rise in a warm place until doubled, about 2 hours. Punch dough down; roll into a 16-in x 10-in rectangle, about ½ in thick. Cut into 10-in x ¾-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 30 minutes. Bake at 400 for 10-12 minutes or until golden brown. Cool on wire racks. Combine icing ingredients; drizzle over rolls.
Recipe by: Bernice Morris (ToH Feb/Mar 96) Posted to MC-Recipe Digest V1 #490 by Sean Coate <swcoate@...> on Mar 01, 1997.