Recipe - Orange Knots

1 pack Active dry yeast
One fourth cup Warm water (110 to 115)
1 cup Warm milk (110 to 115)
1/3 cup Sugar
One half cup Butter, softened
1 teaspoon Salt
2 Eggs
One fourth cup Orange juice
2 tablespoon Grated orange peel
5 Three fourths cup Allpurpose flour

ORANGE ICING
1 cup Confectioner's sugar
2 tablespoon Orange juice
1 teaspoon Grated orange peel

In a mixing bowl, dissolve yeast in water. Add the next seven ingredients
and 3 cups flour; beat until smooth. Add enough remaining flour to form a
soft dough. Turn onto a floured board; knead until smooth and elastic,
about 68 minutes. Place in a greased bowl, turing once to grease top.
Cover and let rise in a warm place until doubled, about 2 hours. Punch
dough down; roll into a 16in x 10in rectangle, about One half in thick. Cut
into 10in x 3/4in strips; roll lightly and tie into a knot. Place on
greased baking sheets; tuck the ends under. Cover and let rise until
doubled, about 30 minutes. Bake at 400 for 1012 minutes or until golden
brown. Cool on wire racks. Combine icing ingredients; drizzle over rolls.

Recipe by: Bernice Morris (ToH Feb/Mar 96)

Posted to MCRecipe Digest V1 #490 by Sean Coate swcoate@peganet.com on
Mar 01, 1997.