Orange Knots Recipe
Ingredients
| Active dry yeast | 1 | |
| Warm water | 1/4 Cup (16 tbs) | |
| Warm milk | 1 Cup (16 tbs) | |
| Sugar | 1/3 Cup (16 tbs) | |
| Butter/Margarine | 1/2 Cup (16 tbs), softened | |
| Salt | 1 Teaspoon | |
| Eggs | 2 | |
| Orange juice | 1/4 Cup (16 tbs) | |
| Orange peel | 2 Tablespoon, grated | |
| All purpose flour | 1/4 Cup (16 tbs) | |
| Confectioner’s sugar | 1 Cup (16 tbs) (ORANGE ICING:) | |
| Orange juice | 2 Tablespoon (ORANGE ICING:) | |
| Orange peel | 1 Teaspoon, grated (ORANGE ICING:) |
Directions
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, turning 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 1 Clin, rectangle, about 1/2 in.thick.
Cut into 10-in.x 3/4-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.
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, turning 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 1 Clin, rectangle, about 1/2 in.thick.
Cut into 10-in.x 3/4-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.
Chef
