I have always loved the flavor or oranges...This recipe for rolls is so good, you'll go on making them for a long time. My aunt gave me this recipe when Ken and I first got married and it's really been a good one to enjoy. I always have friends asking for the recipe. The picture is from Better Homes & Gardens
1In a large mixing bowl, combine 2 cups of the flour and the yeast; set aside. In a saucepan, heat and stir the milk, butter, sugar and salt just until warm and the butter almost melted. Add to flour mixture along with eggs. Beat with an electric mixer on low to med. speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in the orange zest and orange juice, and as much of the remaining flour as you can.
2Turn out dough 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 min. total) Shape dough into a ball. Place dough in a lightly greased bowl, turning once to grease surface of dough. Cover and let rise in a warm place until dough is double in size (about an hour)
3Punch down dough. Turn out onto a lightly floured surface. Divide in half. Cover and let rest for 10 minutes. Meanwhile, lightly grease two baking sheets, set aside.
4Roll out half of dough to a 12x7 inch rectangle. Cut each rectangle into twelve 7 inch long strips. Tie each strip into a loose knot. Place knots 2 inches apart on the prepared baking sheet Repeat with the second half of dough. Cover and let rise in a warm place until nearly double, about 30 minutes
5Bake in a 400 degree oven for 12 minutes or until golden brown. Immediately remove from baking sheets. Cool on wire racks. Drizzle with orange icing
6ORANGE ICING: IN A SMALL BOWL, STIR TOGETHER ONE CUP OF SIFTED POWDERED SUGAR, ONE TEASPOON ORANGE ZEST AND ENOUGH ORANGE JUICE TO MAKE AN ICING OF DRIZZLING CONSISTENCY.