These soft and sweet rolls are perfect for a Fall brunch. With just a hint of orange baked in, and a gorgeous orange glaze to top them off, you will have a hard time making them last!
- 6 to 6 1/2 cups flour
- 1 package dry yeast
- 1 1/4 cup milk
- 1/2 cup butter, softened
- 1/3 cup sugar
- 1/2 teaspoon salt
- 2 eggs
- 2 tablespoons orange peel, finely shredded
- 1/4 cup orange juice
- 1 1/2 cup powdered sugar (icing)
- 1 1/2 teaspoons orange peel, finely shredded (icing)
- enough orange juice to achieve a drizzling consistency (icing)
Mix 5 1/2 cups of flour and yeast in a large bowl. Warm the milk and butter to about 120ºF and add it to the flour mixture. Add the eggs and beat in an electric mixer fitted with a paddle attachment for about 4 minutes. Mix in the orange peel and the juice. Add the extra flour if needed to form the dough.
Knead the dough out until soft and elastic. Shape the dough into a ball, cover and let it rise until double in size. Divide the dough in half and roll each portion into a 12″ x 7″ rectangle. Cut the rectangle in half and into 12 7″ strips, about 2″ wide. Tie the strips loosely into a knot.
Place the knots on to a baking sheet lined with parchment paper. Cover and let it rise until double in size. Preheat the oven to 375º and bake for 12 to 15 minutes or until lightly golden on top. Remove from the oven and cool on a wire rack.
In a small bowl, combine the powdered sugar, orange peel and orange juice to form a glaze. Drizzle the glaze over the orange knots and you’re ready to serve!
– Chef Regina