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SODO: Orange Knot Rolls

I promised to post this two days ago, and yesterday, so I better get it posted, or you will all have me on a stake. Right now you might think I am just talking silly, but when you eat these, you will change your mind.

While on our Camp last week, we tried something that we haven’t ever had. We haven’t even had this done in a modern oven. But they sounded good.

Before I share the recipe, I should let you know that we got the recipe from Rhodes Bake-N-Serv. They offer great recipes for those who buy their product. But my wife and I are too cheap to pay their price, so we just use her Fridge Dough recipe that I shared with you earlier.

Then we followed the recipe modified for the dutch oven:

12 Dinner Rolls, thawed by still cold (we divided 1 loaf worth of fridge dough)
1 Orange rind, grated
1/2 cup sugar
1/4 cup butter, melted

Citrus glaze:
1 cup powdered sugar
1 tablespoon butter, melted
3 tablespoons orange juice (we just used the juice from the orange that we rinded).
1/2 teaspoon vanilla extract

Mix grated orange rind with sugar. Roll each roll into a 9-inch rope. Tie in a loose knot. Roll each knot in melted butter (was melted in the dutch oven) and then in rind/sugar mixture. Place in dutch oven with remaining melted butter. Cover and let rise until double in size. Bake at 350F for 20-25 minutes. Poor citrus glaze on rolls before serving.

They were good. The only reason we had any left over was because I was full already, and I could imagine stuffing myself any more. But there were gone early the next day.

I am still trying to figure out how to keep breads from getting over done on the bottom, and how to brown the tops. This time we tried flipping th rolls. This worked, but it was difficult and messy. I think that I am going to try putting more coals on top, and less on the bottom next time.

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1 comment to SODO: Orange Knot Rolls

  • I’ve created a link to this post in the “Recipes” section of our newest “Cast Iron Around the Web” entry at http://www.cookingincastiron.com

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