Orange Bow Knots

Name: Orange Bow Knots
Ingredients: 1 package (1/4 ounce) active dry yeast; 1/4 cup warm water (110° to 115°); 1 cup warm whole milk (110° to 115°); 1/2 cup shortening; 1/3 cup sugar; 1/4 cup orange juice; 2 tablespoons grated orange zest; 1 teaspoon salt; 2 large eggs; 5-1/4 to 5-3/4 cups all-purpose flour; 1 cup confectioners' sugar; 2 tablespoons orange juice; 1 teaspoon grated orange zest

13 ingredients

6 steps

Ingredients

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
1 cup warm whole milk (110° to 115°)
1/2 cup shortening
1/3 cup sugar
1/4 cup orange juice
2 tablespoons grated orange zest
1 teaspoon salt
2 large eggs
5-1/4 to 5-3/4 cups all-purpose flour
1 cup confectioners' sugar
2 tablespoons orange juice
1 teaspoon grated orange zest

Directions

1

In a large bowl, dissolve yeast in warm water. Add the milk, shortening, sugar, orange juice and zest, salt, eggs and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
2

Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours.
3

Punch dough down. Turn onto a lightly floured surface; divide in half. Shape each into 12 balls. Roll each into a 10-in. rope. Tie into a knot and tuck ends under.
4

Place 2 in. apart on greased
5

. Cover and let rise until doubled, about 45 minutes.
6

Bake at 375° for 12-15 minutes or until golden brown. Remove from pans to wire racks. Combine icing ingredients; drizzle over rolls.