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Orange Knots Recipe
|Active dry yeast||1⁄4 Ounce (1 Package)|
|Warm water||1⁄4 Cup (4 tbs) (110 To 115 Degrees Fahrenheit)|
|Warm milk||1 Cup (16 tbs) (110 To 115 Degrees Fahrenheit)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs), softened|
|Orange juice||1⁄4 Cup (4 tbs)|
|Grated orange peel||2 Tablespoon|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Confectioners sugar||1 Cup (16 tbs)|
|Orange juice||2 Tablespoon|
|Grated orange peel||1 Teaspoon|
Serving size: Complete recipe
Calories 2033 Calories from Fat 965
% Daily Value*
Total Fat 109 g168.3%
Saturated Fat 65.2 g326.1%
Trans Fat 0 g
Cholesterol 687.5 mg
Sodium 2189.8 mg91.2%
Total Carbohydrates 244 g81.4%
Dietary Fiber 6.2 g24.9%
Sugars 203.1 g
Protein 28 g55.9%
Vitamin A 77.2% Vitamin C 156%
Calcium 41.5% Iron 28%
*Based on a 2000 Calorie diet
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.