Orange Knots

Name: Orange Knots
Ingredients: 2 packages (1/4 ounce each) active dry yeast; 1/4 cup warm water (110° to 115°); 1 cup warm milk (110° to 115°); 1/3 cup sugar; 1/2 cup butter, softened; 1 teaspoon salt; 2 large eggs; 1/4 cup orange juice; 2 tablespoons grated orange zest; 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

5 steps

Ingredients

2 packages (1/4 ounce each) active dry yeast
1/4 cup warm water (110° to 115°)
1 cup warm milk (110° to 115°)
1/3 cup sugar
1/2 cup butter, softened
1 teaspoon salt
2 large eggs
1/4 cup orange juice
2 tablespoons grated orange zest
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 water. Add the milk, sugar, butter, salt, eggs, orange juice, orange zest and 3 cups flour; beat until smooth. Add enough remaining flour to form a soft dough.
2

Turn onto a 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 hour.
3

Punch dough down; roll into a 16x10-in. rectangle, about 1/2 in. thick. Cut into 10x3/4-in. strips; roll lightly and tie into a knot. Place on greased
4

; tuck the ends under. Cover and let rise until doubled, about 45 minutes.
5

Bake at 400° for 10-12 minutes or until golden brown. Remove from pans to cool on wire racks. Combine icing ingredients; drizzle over rolls.