Knotted Orange Yeast Rolls
These sweet and citrusy little rolls take a bit of effort, but are definitely worth it. Great to have for breakfast, brunch or teatime.
Yield
18 servingsPrep
30 minCook
12 minReady
2½ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | x |
yeast, active dry
1/4 oz. pkgs. |
*
|
| ¼ | cup |
water
warmed (110-115 degrees) |
|
| 1 | cup |
milk
warmed (110-115 degrees) |
|
| ⅓ | cup |
sugar
granulated |
|
| ½ | cup |
butter, unsalted
softened to room temperature |
|
| 1 | teaspoon |
kosher salt
|
|
| 2 | each |
eggs
extra large |
|
| ¼ | cup |
orange juice
fresh, at room temperature |
|
| 2 ½ | tablespoons |
orange zest
grated |
|
| 5 | cups |
unbleached all-purpose flour
up to 6 cups may be needed |
|
| Icing | |||
| 1 | cup |
powdered sugar
|
|
| 2 | tablespoons |
orange juice
fresh |
|
| 1 | teaspoon |
orange zest
grated (optional) |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | x |
yeast, active dry
1/4 oz. pkgs. |
*
|
| 59 | ml |
water
warmed (110-115 degrees) |
|
| 237 | ml |
milk
warmed (110-115 degrees) |
|
| 79 | ml |
sugar
granulated |
|
| 118 | ml |
butter, unsalted
softened to room temperature |
|
| 5 | ml |
kosher salt
|
|
| 2 | each |
eggs
extra large |
|
| 59 | ml |
orange juice
fresh, at room temperature |
|
| 38 | ml |
orange zest
grated |
|
| 1.2 | l |
unbleached all-purpose flour
up to 6 cups may be needed |
|
| Icing | |||
| 237 | ml |
powdered sugar
|
|
| 3E+1 | ml |
orange juice
fresh |
|
| 5 | ml |
orange zest
grated (optional) |
|
Directions
In a stand mixer bowl fitted with dough hook, dissolve yeast in warmed water. Add the warmed milk, sugar, butter, salt, eggs, orange juice, grated orange zest 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 6 to 8 minutes (you can also knead with the mixer using the dough hook). Place dough in a bowl coated with vegetable oil, turning once to grease top. Cover with a damp towel and let rise in a warm place until doubled, about 1 hour.
Punch dough down; roll into a 16" x 10" rectangle, about ½ inch thick. Cut into 10" x ¾ inch strips; roll lightly into ropes and tie each rope into a knot. Place on parchment paper-lined or greased baking sheets, tucking the ends under. Cover and let rise until doubled, about 45 minutes to 1 hour.
Preheat oven to 400℉ (200℃). Bake rolls for 10 to 12 minutes or until golden brown. Remove from pan(s) and cool on wire rack(s).
To make icing: Combine icing ingredients; drizzle over rolls when they are completely cooled.
