Another fond holiday memory is Orange Bow Rolls on Easter. These yummy, fruity rolls remind me of spring. I especially love pulling out the handwritten family cookbook that my Mom gave me when I went off to college! The cookbook has since been typed (on an old school typewriter no less) with many additional recipes added, but the original, with my Mom's own handwriting is a treasure for sure. This recipe, from my Grandmother Haupert is a treasure too! I love these rolls and just had to share.
I have only made these a few times by myself, as I have to admit, they kind of intimidated me. However, this time it went really well so maybe I don't have anything to be afraid of afterall. The scary part was always tying the knot. So here is a simple picture tutorial.
NOTE: I cut my pieces a bit shorter than the recipe calls for and stretched them a bit as I tied them. It made a slightly smaller roll but I kind of like them.
Tuck end thru opening
Pull thru to form not
Lay gently on greased baking sheet
HAPPY EASTER EVERYONE!!!!
ORANGE BOW ROLLS
1 1/4 cup scalded milk (Here is a great video for how to do this)
1/2 cup shortening
1/3 cup sugar
2 tsp salt
Cool mixture and add:
1 package yeast
2 eggs, beaten
1/4 cup orange juice
4-5 cups flour
2 Tbsp orange zest
Mix to soft dough. Cover. Let rest 10 minutes. Knead. Let rise until doubled. punch down. Roll to approximately 1/2" thick. cut into 1/2" x 10" strips. Tie in knots and put on greased baking sheets. let rise until doubled.
Bake at 375 degrees for 15 minutes.
Orange Frosting Glaze
2 Tbsp orange juice
1 tsp orange zest
1 cup powdered sugar
Frost while still warm to form a glaze on the rolls.
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