Orange Knots Food

ORANGE KNOTS

Steps:

• In a large bowl, dissolve yeast in water. Add the milk, sugar, butter, salt, eggs, orange juice, orange zest and 3 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down; roll into a 16x10-in. rectangle, about 1/2 in. thick. Cut into 10x3/4-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 45 minutes. , Bake at 400° for 10-12 minutes or until golden brown. Remove from pans to cool on wire racks. Combine icing ingredients; drizzle over rolls.

NOT-KNOTS

Steps:

• Grease a baking sheet with olive oil. Pinch off balls of the dough about 1 inch in diameter and roll into round balls, then place the balls on the oiled baking sheet. Cover and let rise for 2 hours.
• Meanwhile, combine the garlic butter and Parmesan in a pan and stir together over medium-low heat until melted. Pour into a metal bowl large enough to toss the balls in.
• Heat a deep pan of vegetable oil to 350 degrees F and fry the balls, stirring them so they cook evenly, until golden, 2 to 3 minutes.
• Remove the balls from the pan, then put them in the bowl with the Parmesan garlic butter and toss to coat them thoroughly. Serve on top of a salad or as a side dish.
• Sprinkle the yeast over 1 1/2 cups of warm (not lukewarm) water. Let stand for a few minutes.
• Combine the flour and salt in a stand mixer fitted with the paddle attachment. Turn the mixer on low speed and drizzle in the oil until combined with the flour. Next, pour in the yeast mixture and mix until just combined and the dough comes together in a sticky mass.
• Coat a separate mixing bowl with a light drizzle of olive oil and form the dough into a ball. Toss to coat the dough in the oil, then cover the bowl tightly with plastic wrap and set it aside for at least 1 or up to 2 hours at room temperature, or store in the fridge until you need it, up to 4 days ahead. Bring the refrigerated dough to room temperature before using.
• Melt the butter in a skillet over medium-low heat, then add the garlic and salt. Cook for a couple of minutes to release the flavor, but don't let the garlic brown.

ORANGE BOWKNOTS

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.

CINNAMON KNOTS

Steps:

• Prepare the recipe for Simple Pizza Dough. While the dough is rising, prepare the remaining ingredients for the cinnamon knots and preheat the oven to 375 degrees F.
• Mix the butter with sugar and cinnamon.
• Turn the risen dough out onto a floured surface. Stretch the dough into a rectangle. Spread half of the butter mixture on half of the dough. Then fold the dough in half, covering the butter with the dough.
• Using a pizza wheel, divide the dough into 18 strips. First cut through the middle, then you can cut each half into 9 pieces. Stretch each strip and tie into a knot and tuck the ends underneath the center of the knot. Place the knots onto a baking sheet.
• Bake until golden brown, 15 to 20 minutes.
• Meanwhile, in a small saucepan over low heat, melt the remaining butter.
• Once the knots come out of the oven, baste them with the melted butter. Serve warm and enjoy!
• In a liquid measuring cup, combine the warm water, yeast and sugar. Allow the yeast to dissolve and bloom, about 5 minutes. Once bloomed, add the olive oil.
• Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, combine the flour and salt. Stream in the water/yeast mixture and as the dough begins to come together, switch to a dough hook attachment. Allow the dough to knead, adding a bit more flour if needed, so that the dough releases from the sides of the bowl, 1 to 3 minutes. You should be able to touch the dough and not have the dough stick to your fingers. Once the dough has kneaded and has pulled away from the sides of the bowl, remove the dough from bowl to a floured work surface and, with floured hands, continue to knead it by hand for 1 to 2 minutes. Then form the dough into a round ball and place it into a large bowl sprayed with nonstick spray. Cover the bowl with plastic wrap or a clean dish towel and let the dough rise in a warm area of your kitchen until it doubles in size, 1 1/2 to 2 hours. After the dough has risen it is ready to be cooked however you'd like!
• Cook's Notes: This dough is wet dough, keep bench flour at the ready and make sure to flour your hands when working with the dough. Trust your gut as a chef, if the dough is to wet, add more flour, if it is too stiff, add a little water.
• Sugar is used to feed the yeast which will help the dough to grow. Bread flour will give you a chewier texture because the flour has more gluten. You don't need to use a thermometer to get the water temperature; it should just feel warm to the touch.

ORANGE KNOTS

Steps:

• Combine above ingredients until smooth.
• Mix grated orange rind with sugar. Roll each dinner roll into a 9-inch rope. Tie in a loose knot. Roll each knot in melted butter and then in rind/sugar mixture.
• Place on sprayed baking sheet. Cover with plastic wrap and let rise until double in size.
• Remove wrap.
• Bake at 350 degrees 15-20 minutes. Remove from baking sheet and place on a cooking rack. Brush with citrus glaze while still warm.

CINNAMON LOVE KNOTS

Steps:

• In a large bowl, dissolve yeast in water. Let stand for 5 minutes. Add the milk, butter, sugar, eggs and salt. Beat until smooth. Stir in enough flour to form a stiff dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. , Punch dough down; divide into three portions. Cover two with plastic wrap. Shape one portion into 12 balls. Roll each ball into an 8-in. rope. Combine sugar and cinnamon. Dip rope into melted butter, then coat with cinnamon-sugar. Tie into a knot. Tuck and pinch ends under and place on ungreased baking sheets. Repeat with remaining dough. Cover and let rise until doubled, about 30 minutes. , Bake at 375° for 12-14 minutes or until golden brown.

ORANGE BOWKNOTS

Steps:

• Soften yeast in warm water.
• Combine hot milk, shortening, sugar and salt; cool to lukewarm.
• Add remaining ingredients. Makes a soft dough; cover and let rise 10 minutes.
• Knead.
• Place dough in a greased bowl; cover; let rise until doubled, about 2 hours.
• Punch down; let rest 10 minutes.
• Roll out in 18" x 10" rectangle, 1/2 inch thick.
• Cut strips 10 inches long x 3/4 inch wide.
• Roll strip and tie in knot.
• Put on baking sheet.
• Let rise until double.
• Bake for 12 minutes in a 400°F oven.
• You can ice with orange icing.