Orange Bow Knot Rolls Recipes

Steps:

• Preheat the oven to 400 degrees on convection bake. Dough 1. Proof the yeast by combining yeast and water in a small dish 2. Combine scalded milk, shortening, sugar and salt in a large mixing bowl. Cool to lukewarm. 3. Beat in 2 C. all-purpose flour, and then eggs and softened yeast. 4. Stir in orange peel and juice. Scoop in 3 to 3 1/2 c. of flour a little at a time. Depending on the humidity, you may not need it all. Dough should be soft and slightly sticky. 5. Pour out and knead gently on a lightly floured surface, about 8 to 10 min, until the dough is smooth and elastic. 6. Place in a lightly greased bowl. Cover with a warm dry towel and let rise until doubled - about 1 hour (95 degrees on proofing cycle in oven, with 3 cups boiling water in a pan on bottom shelf) Prepping the dough 1. Punch down the dough (one punch only). Let rest 10 min. on the table, covered with the towel. 2. Roll dough into an 18 inch by 10 inch rectangle that is about ½ inch thick. Cut crosswise into 18 inch strips just less than an inch wide. 3. Gently roll each strip and tie them into rose-shaped knots, tucking the ends underneath. 4. Place on greased cookie sheets. Let rise in proofing oven as before, but uncovered, for 25-30 minutes. 5. Bake 9 to 12 minutes. Cool on racks. Orange Pastry Glaze 1 tsp. grated orange peel 2 Tbsp. orange juice 1 1/2 C. sifted confectioner's sugar Blend. Brush icing on rosettes for a smooth glaze.

Steps:

• In a large bowl, dissolve yeast in warm water. Add the sugar, salt and 2 cups flour. Beat on medium speed for 2 minutes. Beat in egg and shortening. Stir in enough remaining flour to form a soft dough (do not knead). Cover and refrigerate overnight., Punch dough down and divide into 4 portions; roll each portion into a 14x12-in. rectangle. Spread 2 tablespoons butter over dough. Fold in half lengthwise; cut into 12 strips. Tie each strip into a knot; tuck and pinch ends under. Place 2 in. apart on greased baking sheets. Repeat with remaining dough. , Cover and let rise until doubled, about 1 hour. Bake at 400° until golden brown, 10-12 minutes. Remove to wire rack to cool.