Orange knots

Yield: 30 Servings

Measure Ingredient
1 pack Active dry yeast
¼ cup Warm water (110 to 115)
1 cup Warm milk (110 to 115)
⅓ cup Sugar
½ cup Butter, softened
1 teaspoon Salt
2 \N Eggs
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.

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