Orange Bowknots

Makes 24 rolls

5-1/4 to 5-3/4 cups flour

1 package active dry yeast

1-1/4 cups milk

1/2 cup butter

1/3 cup sugar

1/2 teaspoon salt

2 eggs

2 Tablespoons finely shredded orange peel

1/4 cup orange juice

Orange Icing

1 cup sifted powdered sugar

1 teaspoon finely shredded orange peel

1-2 Tablespoons orange juice

For the Orange Icing, combine the sugar and the orange peel. Stir in enough orange juice to reach a drizzling consistency. Set aside.

Combine 2 cups of the flour and the yeast; set aside. Heat and stir the milk, butter, sugar, and salt just until warm and the butter almost melts; add to the flour mixture along with the eggs. Beat with an electric mixer on low or medium for 30 seconds, scraping the bowl. Beat on high speed for 3 minutes. Using a wooden spoon, stir in the orange peel, juice, and as much of the remaining flour as you can.

Turn the dough onto a lightly floured surface. Knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (3-5 minutes of total kneading). Shape the dough into a ball. Place dough in a lightly greased bowl, turning once. Cover, let rise in a warm place until double in size (about 1 hour).

Punch dough down. Turn out onto a lightly floured surface. Divide in half. Cover and let rest 10 minutes. Meanwhile, lightly grease 2 baking sheets; set aside.

Roll each portion of the dough into a 12x7" rectangle. Cut each rectangle into twelve 7" long strips. Tie each strip loosely in a knot. Arrange knots 2" apart on prepared baking sheets. Cover, let rise in a warm place until nearly double (about 30 minutes).

Bake at 400 degrees about 12 minutes or until golden. Immediately remove from baking sheets. Cool on wire racks. Drizzle with Orange Icing.

This recipe comes from, "Better Homes and Gardens" cookbook.