Soften yeast in warm water (approx. 110 degrees) and set aside. Combine scalded milk, shortening, sugar and salt in a bowl. Stir in 2 cups flour, beat well. Mix in 2 beaten eggs and softened yeast. Add orange peel and orange juice. Mix in 3 to 3-1/2 cups flour to make a soft dough.
Knead dough 8-10 minutes on a lightly floured surface until smooth and elastic. Place in lightly greased bowl, turning once to grease surface. Cover. Let rise in warm place until double (about 2 hours). Punch down, cover and let rest 10 minutes.
Roll dough in 18x10 inch rectangle, about 1/2 inch thick. Cut strips about 3/4 inch wide about 5 inches long. Pick up strip, dip center in melted butter and tie in a loose knot. Arrange on greased baking sheet. Cover and let rise until almost double (about 45 minutes). Bake at 400 degrees for 12 minutes or until done. Cool on rack. Brush with frosting. Makes 2 dozen rolls.
Frost with orange icing. Blend orange peel, orange juice and powdered sugar. Brush icing on with a pastry brush for a smooth, even glaze.
Originally Submitted
4/30/2015
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