Orange Bowknot Rolls
Abstract painted and pieced hearts art project
Author: Jane Maynard
Recipe type: Bread
Ingredients
- 5¼ to 5¾ C Flour
- 1 pkg dry yeast
- 1¼ C milk
- ½ C butter
- ⅓ C sugar
- ½ t. salt
- 2 eggs
- 2 T finely shredded orange peel
- ¼ C orange juice
Instructions
- 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.
- 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)
- Punch dough down. Turn onto lightly floured surface. Divide in half. Cover and let rest 10 minutes. Meanwhile, lightly grease 2 baking sheets.
- 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).
- 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.
Notes
ORANGE ICING:
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.
JANE’S NOTES:
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!
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.
JANE’S NOTES:
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!
Hi! My name is Jane Maynard and you've landed yourself on my blog, This Week for Dinner™. Every Sunday I share a weekly menu...and count on you to share yours! You'll also find other deliciousness that I hope you'll enjoy!
Oh my goodness!!! Wow. These knots look AMAZING! I want one or two or three so badly. YUM!
am going to try these soon…they look fab
I have been making these rolls for 40 years! Best dinner roll ever!
I made these today – this is the best recipe!!! I sometimes have trouble with yeast dough, but the dough turned out great.
I rolled my piece out to approximately 7 x 12, and used a pizza cutter to cut it into thin strips the long way, then I cut it in half width-wise. These were the perfect size.
They’re cooling now, and then I’ll add the icing!! Thanks so much for the great recipe!
I am so happy the recipe worked so beautifully for you, that makes me HAPPY! enjoy those rolls!!!!
I’ve made these yearly for 30 years; they are THE hit at every Thankgiving dinner…easy too
These rolls are the bomb! They are wonderful for breakfast with a cuppa. My mother made these for the family when I was growing up and I’m going to make them for friends and family, now that I have the recipe! Thank you!
you’re most welcome! 🙂
Is there a way to make these without the orange and what would you add or increase to offset it?
orange rolls are essentially cinnamon rolls but orange flavored! you could definitely try cinnamon, or maybe even just go heavy on vanilla!
I grew up with my grandma making these every Easter! She had a very similar recipe but her instructions were quite abbreviated. This helped me put the pieces together. Thanks!