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Orange Bow Knot Rolls


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  • 1 package quick rise active dry yeast (buy fresh!)
  • 1/4 C. warm water (about 110 degrees)
  • 1 C. scalded milk (can use almond or soy milk)
  • 1/2 C. vegetable shortening
  • 1/3 C. sugar
  • 1 tsp. salt
  • 2 C. sifted all-purpose flour
  • 2 large eggs, beaten
  • 2 Tbsp. grated orange peel (about 2 oranges)
  • 1/4 C. orange juice (juice from about two medium oranges)
  • 3 1/2 C. all-purpose flour, sifted and set aside in a small bowl.


Servings 24


Step 1

Preheat the oven to 400 degrees on convection bake.


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.

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