orange knots

There’s not much that can top a warm, gooey, orange roll… not in my estimation, anyway! Last week my parents watched our kiddos so Geoff and I could go to a hockey game. I had the afternoon before the game free, and was trying to think of something I could make for the girls to eat while we were gone, that my parents would enjoy as well. I remembered coming across these on my friend Meg’s blog a few months ago, and realized that I had all the ingredients on hand. Sweet! They were super easy to mix up, and tasted amazing! When we came home from the game, my parents raved about them too. Even my little Lizzy (who eats any and all vegetables/fruits/exotic foods, but is not a big fan of bread lately) gobbled them up! We will definitely be making these often!

Orange Knots
adapted from Big Red Clifford

for the rolls:
5 1/4 to 5 3/4 cups Flour
2 1/4 teaspoons (1 package) dry yeast
1 1/4 cups milk
1/2 cups butter
1/3 cups sugar
1/2 teaspoon salt
2 eggs
2 tablespoon finely grated orange peel
1/4 cup orange juice

for the glaze:
1 1/2 cups powdered sugar
1 1/2 teaspoons finely grated orange peel
2-3 tablespoons orange juice

In the bowl of a stand mixer or a large mixing bowl, combine two cups of flour and yeast. In a large measuring cup or microwave safe bowl, combine milk, butter, sugar, and salt, and heat in the microwave for one minute, or until milk is slightly warm and butter just starts to melt. Add milk mixture to flour mixture and stir. Add eggs, orange juice, and orange peel, and stir until combined. Gradually add remaining flour, until the dough begins to pull away from the sides of the bowl, and is just slightly sticky to the touch. Let rise one hour, or until doubled in size. Separate dough into two equal-sized pieces, and let rest ten minutes.

Preheat oven to 400 degrees. Spray two baking sheets with cooking spray. Roll each piece of dough into a long rectangle, about 12 x 6 inches. Cut each rectangle into twelve pieces, one inch wide and six inches long. Tie each into a loose knot, and place on baking sheet. Let rise on warm oven until nearly doubled, about half an hour.

Bake 10-15 minutes, or until lightly browned. While the rolls are baking, make the glaze. Whisk together powdered sugar, orange peel, and orange juice in a small bowl until well mixed. Brush over the rolls immediately after removing from the oven.