Knotted Orange Yeast Rolls

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.