ORANGE BOWKNOTS
From Better Homes & Gardens Cookbook Makes about 2 dozen
1 pkg dry yeast
¼ cup water (110-115 degrees)
1 cup scalded milk
½ cup shortening
1/3 cup sugar
1 tsp. salt
5-51/2 cups sifted all-purpose flour
2 beaten eggs
2 Tbsp. grated orange peel
¼ cup orange juice
orange icing
Soften dry yeast in warm water. Combine milk, shortening, sugar and salt in large mixing bowl; cool to lukewarm. Stir in about 2 cups flour and beat well. Add eggs; mix well. Stir in the softened yeast. Add orange peel and juice and enough of the remaining flour to make a soft dough. Knead 8-10 minutes (until smooth and elastic), cover and let rise in a lightly greased bowl, turning once to grease surface, for about two hours (double in bulk) in a warm place (at least 80 degrees). Punch down; cover, let rest 10 minutes. Roll into desired shape. I use the croissant shape. Arrange on greased baking sheet; cover. Let rise about 45 minutes (double in bulk). Bake at 400 degrees about 12 minutes. Let cool a little and brush orange icing onto the rolls. These will freeze well if any leftover.
ORANGE ICING
2 tsp. grated orange peel
¼ cup orange juice
2 cups powdered sugar
Mix all ingredients together well to spread consistency. If icing is to thick add more orange juice. If the icing is to thin add more powdered sugar slowly until the right consistency.
