Email to Debbie Wharton Howell      

Recipe Categories: mystic6799's HOME PAGEAPPETIZERS BarCookies BBQ BEVERAGES BREAD BREADMACHINE BREAKFAST CAKESandPIES CANDY CASSEROLES CHEESECAKE CleanEating COOKIES CROCKPOT CUPCAKES DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD FRUIT GameMeat GlutenFree GritsGrains HerbalRemedies IceCream IndoorGrill JAMSandJELLIES MARINADES MEATS MiamiMediterraneanDiet PASTA PASTRIES PaulaDeen PetFood PIZZA POULTRY RachaelRay RICE SALADandDRESSING SANDWICHES SAUCES SEASONINGS SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN Wings

Orange Bowknots




Source of Recipe


bhg.com






Recipe Introduction


The pleasant citrust 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 pkg active dry yeast
  
• 1 1/2 cups milk
  
• 1/2 cup shortening
  
• 1/3 cup sugar
  
• 1 tsp salt
  
• 2 eggs
  
• 2 T finely shredded orange peel (set aside)
  
• 1/4 cup orange juice
  
• 1 recipe Orange Icing
  






Instructions



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 to 130 degrees) and shortening almost melts. Add to flour mixture along with eggs and 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 shredded orange peel and 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 10" x 6" rectangle. Cut each rectangle into twelve 10" x 1/2" strips. Tie each strip into a loose knot. Place knots 2" to 3" 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 oven for 12 to 15 minutes or until golden brown. Drizzle with Orange Icing.
   






Final Comments


Makes 24 rolls.

Orange Icing: In a small mixing bowl stir together 1 cup sifted powdered sugar, 1 tsp finely shredded orange peel, and enough orange juice (3 to 4 tsp) to make of spreading consistency.

Make-Ahead Tip: Store baked, unfrosted rolls 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.


RECIPE CONTINUES

PREV SECTION | NEXT SECTION