Indulge in the delightful flavors of Orange Bow Knot Rolls, a delectable treat that combines the vibrant zest of oranges with the soft, fluffy texture of bread. These rolls, adorned with an elegant bow knot shape, are not only visually appealing but also burst with citrusy goodness. Perfect for any occasion, from festive gatherings to cozy family brunches, these rolls are sure to impress with their unique appearance and irresistible taste.
Our comprehensive guide provides you with three enticing variations of Orange Bow Knot Rolls to suit your preferences. The Classic Orange Bow Knot Rolls offer a harmonious balance of orange flavor and fluffy bread, while the Chocolate Orange Bow Knot Rolls add a touch of decadence with rich chocolate chips. For those seeking a unique twist, the Cream Cheese Orange Bow Knot Rolls introduce a creamy, tangy filling that complements the orange zest perfectly.
Each recipe is meticulously detailed, guiding you through the process of creating these delightful rolls with ease. Step-by-step instructions, precise measurements, and helpful tips ensure successful baking, even for novice bakers. Whether you prefer the classic, chocolatey, or cream cheese variation, you'll find all the necessary information to craft these exceptional rolls at home.
So, embark on a culinary adventure and treat your loved ones to the delightful taste of Orange Bow Knot Rolls. With their vibrant orange hue, elegant bow knot shape, and irresistible flavors, these rolls are sure to become a cherished addition to your baking repertoire.
ORANGE BOWKNOTS
Dating from a recipe that appeared in the 1940s, this sweet citrusy bread dough recipe is tied in tender pretzel-shape rolls. Drizzle glaze from a spoon or squeeze from a bag with a hole snipped in the corner. Serve the rolls for brunch or breakfast.
Provided by BHG Test Kitchen
Time 45m
Number Of Ingredients 13
Steps:
- In a large mixing bowl, stir together 2 cups of the flour and the yeast. In a medium saucepan, heat and stir milk, butter, sugar, and salt just until warm (120 degrees F to 130 degrees F) and butter is almost melted.
- Add milk mixture to flour mixture; add eggs. Beat with an electric mixer on low to medium speed for 30 seconds, scraping side of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in the orange peel, orange juice, and as much of the remaining flour as you can.
- Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape into a ball. Place in a lightly greased bowl; turn once. Cover and let rise in a warm place until double (about 1 hour).
- Punch dough down. Turn out onto a lightly floured surface. Divide in half. Cover and let rest for 10 minutes.
- Roll each dough portion into a 12 x 7-inch rectangle. Cut each rectangle into twelve 7-inch-long strips. Tie each strip loosely into a knot. Lightly grease 2 baking sheets; arrange knots 2 inches apart on baking sheets. Cover and let rise in warm place until nearly double in size (about 30 minutes).
- Bake in a 375 degree F oven about 12 minutes or until golden. Remove from baking sheets; cool on wire racks. Drizzle with Orange Glaze. Makes 24 rolls. Orange Glaze
- In a small bowl, stir together powdered sugar and finely shredded orange peel. Stir in enough orange juice to make a glaze of drizzling consistency.
Nutrition Facts : Calories 177 kcal, Carbohydrate 29 g, Cholesterol 30 mg, Protein 4 g, SaturatedFat 3 g, Sodium 102 mg, Sugar 8 g, Fat 5 g, UnsaturatedFat 1 g
NO-KNEAD KNOT ROLLS
My mom, Velma Perkins, loved to serve these light, golden rolls when I was growing up on our Iowa farm. They're extra nice since they require no kneading. The dough rises in the refrigerator overnight, so there's little last-minute fuss to serve fresh hot rolls with any meal. —Toni Hilscher, Omaha, Nebraska
Provided by Taste of Home
Time 35m
Yield 4 dozen.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 102 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 119mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 0 fiber), Protein 2g protein.
ORANGE BOW KNOT ROLLS RECIPE
Provided by Marie1127
Number Of Ingredients 11
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.
Tips:
- When working with yeast dough, always ensure that your hands and work surface are lightly greased to prevent the dough from sticking.
- Activate the yeast in warm water with a little sugar before adding it to the dough. This will help the yeast to bloom and produce carbon dioxide, which is essential for the dough to rise properly.
- Knead the dough well until it is smooth and elastic. This will help to develop the gluten in the dough, which will give it a chewy texture.
- Allow the dough to rise in a warm, draft-free place until it has doubled in size. This will take about 1-2 hours.
- When shaping the rolls, be sure to tuck the ends of the dough under to create a smooth, even surface.
- Bake the rolls until they are golden brown and cooked through. This will take about 15-20 minutes.
- Let the rolls cool slightly before serving. They are best enjoyed warm.
Conclusion:
Orange Bow Knot Rolls are a delightful and easy-to-make treat that is perfect for any occasion. They are soft, fluffy, and have a delicate orange flavor. With a few simple ingredients and a little time, you can create these beautiful and delicious rolls that are sure to impress your family and friends.
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