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Golden Glory Knots Recipe
|Active dry yeast/2 cakes compressed yeast||2 Tablespoon (2 Packages)|
|Water||1⁄4 Cup (4 tbs)|
|Milk||3⁄4 Cup (12 tbs), scalded|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Vanilla extract||1 Teaspoon|
|Creamed carrots/1 cup finely mashed cooked carrots||7 1⁄2 Ounce (Junior Baby Food, 1 Can)|
|All purpose flour||7 Cup (112 tbs), sifted|
|Orange frosting||1⁄2 Cup (8 tbs)|
Calories 527 Calories from Fat 132
% Daily Value*
Total Fat 15 g23.1%
Saturated Fat 7.2 g36.1%
Trans Fat 0 g
Cholesterol 89.3 mg
Sodium 524.3 mg21.8%
Total Carbohydrates 84 g27.9%
Dietary Fiber 3.2 g12.7%
Sugars 14 g
Protein 13 g26%
Vitamin A 26.2% Vitamin C 0.01%
Calcium 4.9% Iron 27.1%
*Based on a 2000 Calorie diet
Sprinkle dry yeast or crumble cakes into water.
Add 1 tablespoon sugar; let stand for a few minutes; then stir until yeast and sugar are dissolved.
Pour hot milk over 1/2 cup sugar, the butter, and salt in mixing bowl.
Stir to melt butter.
Beat in eggs, vanilla, carrots, and yeast.
Gradually add flour to form a stiff dough, beating well after each addition.
Turn out on heavily floured pastry cloth or board and knead lightly.
Put in greased bowl, cover, and let rise until doubled, about 1 hour.
Roll half of dough on floured surface to rectangle 20 x 12 inches.
Spread half of dough along wide side with /14 of Orange Frosting.
Cut crosswise into 1-inch strips.
Twist each 4 or 5 times, then tie loosely into a knot, tucking one end under.
Put on greased cookie sheets.
Repeat with remaining dough.
Let rise until light, about 45 minutes.
Bake in preheated moderate oven (375 °F.) for 12 to 15 minutes.
Spread warm rolls with remaining frosting thinned with a little water.
Decorate with coconut and jam, if desired.
Serve warm or cold.