ORANGE BOWKNOTS
This recipe is a little time-consuming but, for special occasions, it's well worth the effort. I've put these rolls in gift baskets with a jar of the orange glaze.
Provided by Taste of Home
Time 40m
Yield 16 rolls.
Number Of Ingredients 14
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.
Nutrition Facts :
ORANGE KNOTS
These orange rolls are a little time-consuming to prepare, but my family tells me they're definitely worth the extra effort. They bake up feather-light with a sweet and tangy flavor. We love them on Easter morning. -Bernice Morris, Marshfield, Missouri
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 20 rolls.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 238 calories, Fat 6g fat (4g saturated fat), Cholesterol 39mg cholesterol, Sodium 197mg sodium, Carbohydrate 40g carbohydrate (12g sugars, Fiber 1g fiber), Protein 5g protein.
NOT-KNOTS
Provided by Ree Drummond : Food Network
Time 3h20m
Yield 10 to 12 not-knots
Number Of Ingredients 12
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
Convent Cookery. Looks like something David Lee would like, wouldn't you boy. I didn't tie these in a knot and they still were nice. They have a light orange flavor--really good.
Provided by Dienia B.
Categories Yeast Breads
Time 4h15m
Yield 24 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 167.5, Fat 5.3, SaturatedFat 1.5, Cholesterol 19.1, Sodium 108.5, Carbohydrate 25.6, Fiber 0.9, Sugar 3.1, Protein 3.9
ORANGE CAKE
Provided by Food Network
Categories dessert
Time 2h
Yield 1 (8-inch) cake; 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat an oven to 400 degrees F. Butter an 8-inch cake pan with 2-inch sides, then dust with sugar and flour.
- Beat the eggs with the sugar to pale yellow ribbons. Beat in the milk, oil and orange zest. In a small bowl, sift the flour with the baking powder, baking soda, and salt. Add the flour mixture to the egg mixture a tablespoon at a time, stirring well after each addition.
- Pour batter into prepared cake pan and bake for 45 to 55 minutes or until middle of cake springs back when lightly touched. Remove cake from oven, let cool slightly on a rack, then invert and cool completely.
- Meanwhile, prepare the syrup: Use a sharp paring knife to cut the orange rind off the orange used for zest and the remaining orange, leaving the bitter white pith on the orange. Cut the skin into very thin strips and reserve. Cut away and discard the white pith, remove the orange supremes, and reserve.
- In a large saucepan, combine the orange juice, sugar, and thin orange strips. Bring to a simmer and cook for 30 minutes, or until a thick syrup. Strain the syrup and reserve the orange strips, along with 1/2 cup of the syrup. Use a toothpick to poke holes in the top of the cake, then pour the warm strained syrup all over the cake so that it soaks through.
- Place the remaining 1/2 cup syrup in a small saucepan, bring to a simmer and reduce to a few tablespoons. Use a spatula to spread the thick glaze over the top of the cake. Place cake on a serving platter, and arrange the reserved orange strips and orange supremes on top of the cake.
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