Recipe for Orange Bow Knot Rolls from Bread Winners p172


Mushroom Potstickers

Holiday - This is a holiday favorite

We usually make tons of these around Christmas. They are great little rolls, as are the Santa Lucia buns we also make.

Orange Bow Knot Rolls from Bread Winners p172

Orange Bow Knot Rolls
from Bread Winners p172

(about 32 rolls)

2 packages dry yeast
1 1/4 cups warm water
1/2 cup butter (1 stick)
1/4 cup honey
1 tsp salt (optional)
2 eggs
1/4 cup freshly squeezed orange juice
2 tbsp freshly grated orange peel
1/3 cup nonfat dry milk
5 cups white flour
butter for final brushing

Soften yeast in warm water. Add the butter, honey, salt, eggs, orange juice, orange peel, dry milk and half the flour. Blend on low speed of an electric mixer or by hand, then beat at medium speed for 3 minutes. Add the rest of the flour by hand or use dough hooks. If you use dough hooks, blend for about 5 minutes. If you are mixing by hand with a wooden spoon, turn out onto a lightly floured surface and knead for 10 minutes or until dough is smooth and elastic.

I usually just use one big bowl for the whole thing, starting with the yeast and wet ingredients, then kneading in the flour by hand and letting the dough rise in the bowl.

Place in a greased bowl, turn once tooat the top, cover and let rise in a warm spot until doubled in bulk, about 45 minutes to an hour.

Punch down, turn out onto a lightly floured surface and roll dough to 1/2 inch thickness. Cut 10 inch strips about 1/2 inch wide. Knot each strip and arrange on a greased backing sheet. Cover lightly and let rise in a warm spot until rolls are almost doubled in size. They will grow a lot during backing, so don't panic if they look a tad small.

I usually split the dough into four batches, roll it out and then cut each batch into eight parts with a knife.

Bake in a hot (400F) oven for about 15 minutes. While rolls are still hot, brush the tops with butter. Serve warm.

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