Orange Bow Knot Rolls (Yeast Rolls Softly Perfumed and Flavored with Orange!!)

Orange Bow Knots
My husband's Aunt Virginia McCausland made these rolls the first time I ever tasted them.  It was love at first bite.  My recipe comes from her with a few adaptations of my own.  It is one of many she shared with me.

Now I make them on holidays sometimes and remember her.  She was full of life and had a twinkle that touched everyone.  She is in a senior living center now and I hope her days are happy.


5-5 1/2 C. all purpose flour
2 1/2 t. instant yeast
1 1/4 C. milk
1/2 C. butter
1/2 C. sugar
1 t. kosher salt
2 eggs
2 T. grated orange peel
1/4 C. orange juice
2 T. Buttery Sweet Roll Flavor (optional, can be ordered through King Arthur Flour Co.)

Combine in a large mixing bowl 2 1/2 C. flour and the yeast.  Set aside.  Heat the milk, butter, sugar, and salt until just warm (115-120 degrees F) stirring until the butter is almost melted.   If the temperature goes above 120 degrees you will need to cool it because it will kill the yeast!

Add the warm milk mixture  and the Buttery Sweet Roll flavor to the flour mixture.  Add the eggs, orange peel, and orange juice and beat with the mixer for about 1/2 of a minute.  Scrape the sides of the bowl well and beat at high speed for three minutes. 

Stir in by hand 2 1/2 to 3 additional cups of the flour mixing to form a soft dough.  Knead by machine 6 minutes or by hand 8 minutes.

Shape into a soft ball and slip it into a large buttered bowl, turning once to coat both sides.  Cover and let raise in a warm place for about 2 hours until doubled in bulk.

Punch down, cover and let rest for 10 minutes.

Shape into bow knots by rolling dough into a 19x10" rectangle.  Cut strips 10" long and 3/4" wide.  Roll each strip lightly into a pencil like strand.

Loosely tie into a knot and place on a buttered baking sheet.  Cover and let rise until almost double, about 45 minutes.  Bake in a hot 400m degree F. preheated oven for about 12 minutes.

I under bake these rolls (about 8-9 minutes), cool, and package them to freeze.  Then I finish baking when needed and serve hot with butter.  They can also be frosted and served as a sweet roll.  I like them as they are served with Christmas dinner adorned only with pure sweet butter.

Double bagged and ready for my freezer.
Orange Icing:  Blend 1 C. sifted confectioners sugar, 1 t. grated orange peel, and 2 T. orange juice.  Stir altogether and frost cooled rolls.  Terrific for a brunch or breakfast anytime of the year.  Yield 1 1/2 dozen large rolls.

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