Recipes and Cooking 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on April 17, 2017 Print Share Share Tweet Pin Email Prep Time: 45 mins Rise Time: 90 mins Bake Time: 12 mins Total Time: 45 mins Yield: 24 rolls Jump to Nutrition Facts Ingredients 6 cup all-purpose flour 1 package active dry yeast 1 ¼ cup milk ½ cup butter, margarine, or shortening ⅓ cup sugar ½ teaspoon salt 2 eggs 2 tablespoon finely shredded orange peel ¼ cup orange juice 1 recipe Orange Icing Orange Glaze 1 cup sifted powdered sugar 1 teaspoon finely shredded orange peel 1 tablespoon orange juice Directions 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. Print Nutrition Facts (per serving) 177 Calories 5g Fat 29g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 177 % Daily Value * Total Fat 5g 6% Saturated Fat 3g 15% Cholesterol 30mg 10% Sodium 102mg 4% Total Carbohydrate 29g 11% Total Sugars 8g Protein 4g Vitamin C 2.4mg 12% Calcium 20.2mg 2% Iron 1.4mg 8% Potassium 69mg 1% Folate, total 16.1mcg Vitamin B-12 0.1mcg Vitamin B-6 0mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.