Category: Bread

1 package 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 tsp Salt

2 Eggs

1/4 cup Orange juice

2 tbsp Grated orange peel

5 3/4 cup All-purpose flour



ORANGE ICING



1 cup Confectioner's sugar

2 tbsp Orange juice

1 tsp Grated orange peel

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 board; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turing once to grease top. Cover and let rise in a warm place until doubled, about 2 hours. 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 30 minutes. Bake at 400 for 10-12 minutes or until golden brown. Cool on wire racks. Combine icing ingredients; drizzle over rolls.



Recipe by: Bernice Morris (ToH Feb/Mar 96)



Posted to MC-Recipe Digest V1 #490 by Sean Coate <swcoate@peganet.com> on Mar 01, 1997.