Orange Rolls

I came up with this recipe using the recipe for Cami's Rolls and adding a hefty amount of orange zest to the dough, then tying the dough into knots instead of balls and drizzling with orange glaze while still warm.

Set aside:
1/3 cup warm/hot water
½ teaspoon sugar
4 teaspoons yeast

Add to Bosch mixer with dough hook:
6 cups flour
2 teaspoons salt
½ cup sugar
2 Tablespoons dough enhancer (if using white flour – for wheat flour add 4 Tbsp)
3 eggs
1/3 cup oil
zest of 3-4 oranges

Add the activated yeast mixture.

Add Milk:
If using powdered milk:
Add 1/3 cup + 2 Tbsp powdered milk to small saucepan and add 2 cups water
Heat to “warm” stage

If using regular milk:
Add 2¼ cups warm milk

Mix together on setting 1 until well mixed. Add ¼ cup flour at a time until sides of bowl are “cleaned”.

Turn on setting 2 for 10 minutes

Turn out onto counter and cover with towel for 10 minutes

Pinch off chunks of dough – bigger than a golfball – roll into ropes and tie into knots, then place on pam sprayed cookie sheet.

Let rise 1-3 hours depending on the warmth of your home, or until almost doubled.

Bake at 375ºF for 11-12 minutes.

During last 2 minutes of baking, make glaze:
Combine:
powdered sugar
milk
a little orange juice
orange zest

if you have a squeeze bottle (mine is from Wilson) with a narrow tip, combine ingredients in there and then squeeze over warm rolls (orange zest can tend to get stuck in the tip. just bang it out). Or combine in a ziploc bag and cut a SMALL corner off, then squeeze over rolls.