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Orange Bowknot Buns




Source of Recipe


Better Homes and Gardens


Recipe Introduction


The pleasant citrus flavor comes from orange peel and
juice. When shredding the peel, be careful to shred only
the orange part of the peel, as the white part will make
the dough bitter.


List of Ingredients





5 1/2 to 6 cups all-purpose flour
1 package active dry yeast
1 1/4 cups milk
1/2 cup shortening
1/3 cup sugar
1 teaspoon salt
2 eggs
2 tablespoons finely shredded orange peel (set
aside)
1/4 cup orange juice
1 cup sifted powdered sugar
1 teaspoon finely shredded orange peel
3 to 4 teaspoons orange juice



Recipe




1. In a large mixing bowl combine 2 cups of the flour
and the yeast. In a saucepan heat and stir the milk,
shortening, sugar, and salt just until warm (120 degrees
F to 130 degrees F) and shortening almost melts. Add to
flour mixture along with eggs and the 1/4 cup orange
juice. Beat with an electric mixer on low speed for 30
seconds, scraping side of bowl constantly. Beat on high
speed for 3 minutes. Using a wooden spoon, stir in the 2
tablespoons shredded orange peel and as much of the
remaining flour as you can.
2. Turn dough out onto a lightly floured surface. Knead
in enough of the remaining flour to make a moderately
stiff dough that is smooth and elastic (6 to 8 minutes
total). Shape dough into a ball. Place dough in a
greased bowl, turning once to grease surface of dough.
Cover; let rise in a warm place until double in size
(about 1 hour).
3. Punch dough down. Turn out onto a lightly floured
surface. Divide dough in half. Cover; let rest for 10
minutes. Meanwhile, lightly grease baking sheets.
4. Roll each half of dough to a 10x6-inch rectangle. Cut
each rectangle into twelve 10x1/2-inch strips. Tie each
strip into a loose knot. Place knots 2 to 3 inches apart
on prepared baking sheets. Cover and let rise in a warm
place until nearly double in size (about 30 minutes).
5. Bake in a 375 degree F oven for 12 to 15 minutes or
until golden brown. Cool slightly on wire rack.
6. In a small mixing bowl stir together powdered sugar,
1 teaspoon finely shredded orange peel, and enough
orange juice to make of spreading consistency. Drizzle
over warm rolls. Makes 24 rolls.
Make-Ahead Tip: Cool baked, unfrosted rolls completely.
Store in a freezer bag or container in the freezer up to
1 month. Thaw the wrapped rolls at room temperature for
2 hours. Add icing after thawing.