Better Homes & Gardens New Cook Book
– 5 1/4 to 5 3/4 C Flour
– 1 pkg dry yeast
– 1 1/4 C milk
– 1/2 C butter
– 1/3 C sugar
– 1/2 t. salt
– 2 eggs
– 2 T finely shredded orange peel
– 1/4 C orange juice
1. In a large mixing bowl combine 2 C flour and yeast. Set aside. In a medium saucepan heat and stir the milk, butter, sugar and salt just till warm (120-130 degrees) and butter almost melts. Add milk mixture to dry mixture along with eggs. Beat with an elextric mixer on low to medium speed 30 seconds, scraping bowl. Beat on high speed 3 minutes. Using a wooden spoon, stir in the orange peel, orange juice and as much of remaining flour as you can.
2. Turn dough onto floured surface. Knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (3-5 mins total). Shape dough into a ball. Place dough in a lightly greased bowl, turn once. Cover; let rise in a warm place until double in size (about 1 hour)
3. Punch dough down. Turn onto lightly floured surface. Divide in half. Cover and let rest 10 minutes. Meanwhile, lightly grease 2 baking sheets.
4. Roll each portion of the dough into a 12X7 inch rectangle. Cut each rectangle into 12 7-inch-long strips. Tie each strip loosely in a knot. Arrange knots 2 inches apart on prepared baking sheets. Cover and let rise in a warm place till nearly double in size (about 30 minutes).
5. Bake in a 400 degree oven about 12 minutes or till golden. Immediately remove rolls from the baking sheets. Cool on wire racks. Drizzle with Orange Icing (see next). Makes 24 rolls.
In a small mixing bowl combine 1 C sifted powsdered sugar and 1 tsp. finely shredded orange peel. Stir in enough orange juice (1-2 T) to make icing easy to drizzle.
Next time I make these I’m going to make the dough strips skinnier so that the rolls aren’t so bulky. Also, I’m definitely using more Orange Icing!