Orangeknots Recipes

ORANGE BOWKNOTS

Steps:

• In a saucepan, heat milk, shortening, sugar and salt. Cool to lukewarm. Dissolve yeast in water. In a large bowl, combine yeast with milk mixture, eggs, juice, zest and 3 cups flour. Mix until smooth. Stir in enough remaining flour to form a soft dough. Knead until smooth and elastic, 6-8 minutes. Place dough in a greased bowl; cover and let rise in a warm place until doubled, about 1-1/2 hours. Punch dough down; let rest 15 minutes. Roll dough into a 16x10-in. rectangle. Cut into sixteen 1-in. strips. Tie strips into knots; place on greased baking sheets. Cover and let rise until doubled, about 1 hour. Bake at 400° for about 10 minutes or until golden brown. Cool on wire rack. Combine all glaze ingredients; spread over rolls.

ORANGE KNOTS

Steps:

• In a large bowl, dissolve yeast in water. Add the milk, sugar, butter, salt, eggs, orange juice, orange zest and 3 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down; roll into a 16x10-in. rectangle, about 1/2 in. thick. Cut into 10x3/4-in. strips; roll lightly and tie into a knot. Place on greased baking sheets; tuck the ends under. Cover and let rise until doubled, about 45 minutes. , Bake at 400° for 10-12 minutes or until golden brown. Remove from pans to cool on wire racks. Combine icing ingredients; drizzle over rolls.

ORANGE KNOTS

Steps:

• Preheat oven to 400ºF and line a baking sheet with parchment paper. In a small bowl, whisk together the melted butter and the orange sauce. Slice each of the 8 biscuits in half to create 16 pieces. Roll each piece into a 5-inch rope. Tie each rope into a knot and tuck the ends under. Place onto baking sheet and brush with half of the orange butter glaze. Bake 10-12 minutes or until knots are golden on top. While knots bake, mix orange zest into remaining orange butter glaze. When the knots finish baking, brush each one with the remaining orange butter mixture and serve hot.

NOT-KNOTS

Steps:

• Grease a baking sheet with olive oil. Pinch off balls of the dough about 1 inch in diameter and roll into round balls, then place the balls on the oiled baking sheet. Cover and let rise for 2 hours.
• Meanwhile, combine the garlic butter and Parmesan in a pan and stir together over medium-low heat until melted. Pour into a metal bowl large enough to toss the balls in.
• Heat a deep pan of vegetable oil to 350 degrees F and fry the balls, stirring them so they cook evenly, until golden, 2 to 3 minutes.
• Remove the balls from the pan, then put them in the bowl with the Parmesan garlic butter and toss to coat them thoroughly. Serve on top of a salad or as a side dish.
• Sprinkle the yeast over 1 1/2 cups of warm (not lukewarm) water. Let stand for a few minutes.
• Combine the flour and salt in a stand mixer fitted with the paddle attachment. Turn the mixer on low speed and drizzle in the oil until combined with the flour. Next, pour in the yeast mixture and mix until just combined and the dough comes together in a sticky mass.
• Coat a separate mixing bowl with a light drizzle of olive oil and form the dough into a ball. Toss to coat the dough in the oil, then cover the bowl tightly with plastic wrap and set it aside for at least 1 or up to 2 hours at room temperature, or store in the fridge until you need it, up to 4 days ahead. Bring the refrigerated dough to room temperature before using.
• Melt the butter in a skillet over medium-low heat, then add the garlic and salt. Cook for a couple of minutes to release the flavor, but don't let the garlic brown.

ORANGE BOWKNOTS

Steps:

• Soften yeast in warm water.
• Combine hot milk, shortening, sugar and salt; cool to lukewarm.
• Add remaining ingredients. Makes a soft dough; cover and let rise 10 minutes.
• Knead.
• Place dough in a greased bowl; cover; let rise until doubled, about 2 hours.
• Punch down; let rest 10 minutes.
• Roll out in 18" x 10" rectangle, 1/2 inch thick.
• Cut strips 10 inches long x 3/4 inch wide.
• Roll strip and tie in knot.
• Put on baking sheet.
• Let rise until double.
• Bake for 12 minutes in a 400°F oven.
• You can ice with orange icing.

ORANGE KNOTS

Steps:

• Mix grated orange rind with sugar. Roll each roll into a 9-inch rope. Tie in a loose knot. Roll each knot in melted butter and then in rind/sugar mixture. Place on a large sprayed baking sheet. Cover with sprayed plastic wrap and let double in size. Remove wrap. Bake at 350°F 15-20 minutes. Remove from pan and place on cooling rack. Brush with citrus glaze while still warm.

ORANGE KNOTS

Steps:

• Mix grated orange rind with sugar. Roll each roll into a 9-inch rope. Tie in a loose knot. Roll each knot in melted butter and then in rind/sugar mixture. Place on a large sprayed baking sheet. Cover with sprayed plastic wrap and let double in size. Remove wrap. Bake at 350°F 15-20 minutes. Remove from pan and place on cooling rack. Brush with citrus glaze while still warm.