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Orange Knots

These orange rolls are a little time-consuming to prepare, but my family tells me they're definitely worth the extra effort. They bake up feather-light with a sweet and tangy flavor. We love them on Easter morning. -Bernice Morris, Marshfield, Missouri
  • Total Time
    Prep: 25 min. + rising Bake: 10 min. + cooling
  • Makes
    20 rolls

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
  • ORANGE ICING:
  • 1 cup confectioners' sugar
  • 2 tablespoons orange juice
  • 1 teaspoon grated orange zest

Directions

  • 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.
  • 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.
  • 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 baking sheets; tuck the ends under. Cover and let rise until doubled, about 45 minutes.
  • 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.
Nutrition Facts
1 each: 238 calories, 6g fat (4g saturated fat), 39mg cholesterol, 197mg sodium, 40g carbohydrate (12g sugars, 1g fiber), 5g protein.
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