INGREDIENTS
-
2 (.25 ounce) packages active dry yeast
-
1/4 cup warm water (105 degrees to 115 degrees)
-
1 cup warm milk (110 to 115 degrees F)
-
1/3 cup sugar
-
1/2 cup butter or margarine, softened
-
1 teaspoon salt
-
2 eggs
-
1/4 cup orange juice
-
2 tablespoons grated orange peel
-
5 1/4 cups all-purpose flour
-
ORANGE ICING:
-
1 cup confectioners' sugar
-
2 tablespoons orange juice
-
1 teaspoon grated orange peel
DIRECTIONS
-
In a mixing bowl, dissolve yeast in water. Add the next seven ingredients 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 degrees F for 10-12 minutes or until golden brown. Cool on wire racks. Combine icing ingredients; drizzle over rolls.
What's this?