These rolls are a little time consuming but they are so fluffy and soft and with a slight hint of orange zest and orange juice. The rolls are best eaten on the same day, or can be refrigerated and microwaved the next day.
- 2 packages (1/4 ounce each) active dry yeast
- 1/4 cup warm water (110° to 115°)
- 1 cup warm milk (110° to 115°)
- 1/3 cup sugar
- 1/2 cup butter, softened
- 1 teaspoon salt
- 2 eggs
- 1/4 cup orange juice
- 2 tablespoons grated orange peel
- 5-1/4 to 5-3/4 cups all-purpose flour
- 1 cup confectioners' sugar
- 2 tablespoons orange juice
- 1 teaspoon grated orange peel
- In a large bowl, dissolve yeast in water. Add the milk, sugar, butter, salt, eggs, orange juice, orange peel 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 16-in. x 10-in. rectangle, about 1/2 in. thick. Cut into 10-in. x 3/4-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.
Note: Instead of knots, I just made mine into rolls. I also halved the recipe and got about 10 rolls.