Orange Knot Rolls

Orange Knots

The sweet citrus glaze and classic knot shape have made Orange Knots a top Rhodes recipe that is requested again and again.

Skill: Beginning

Prep Time: 10 minutes

Bake Time: 15-20 minutes

Servings: 12

Ingredients:

12 Rhodes™ Dinner Rolls, thawed but still cold

1 medium 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

1/2 teaspoon vanilla extract

Directions:

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 and then in rind/sugar mixture. Place on a large sprayed baking sheet. Cover with sprayed plastic wrap and let double in size. Remove wrap. Bake at 350° for 15-20 minutes. Remove from pan and place on cooling rack. Brush with citrus glaze while still warm. (If you don't want to make a knot just use the roll without shaping it.)

Found at www.rhodesbread.com

White Bread

In very large bowl add:

2 T Active Dry Yeast
2 T Salt
1 C Sugar
6 C White flour
1 C Vegetable Shortening
5 C Steaming Hot Tap Water
2 Large Eggs

Mix well and add:
5-7 C White Flour

Continue to add flour a little at a time until bread can be kneaded. Rest dough for 10 minutes if desired. Knead dough for about 5-10 minutes depending on how fast you knead. Cover dough and let rise until double in bulk--about 2 hours.
Punch down dough, form into loaves and place in 6 greased loaf pans(regular size)
Cover and let rise for an hour.
Preheat oven to 400 degrees. Bake bread for 10 minutes. Turn oven to 325 and bake for about 25 more minutes.
Remove from pans and cool on racks.
Enjoy!
This recipe makes great cinnamon bread or cinnamon rolls.

Aunt Martha's Old Fashioned Cinnamon Rolls

Combine in a Bosch mixer (or something similar):
3 C flour
1 C non-fat powdered milk
1 C instant mashed potato flakes
1 C sugar
2 t salt

Mix dry ingredients then add:
2 eggs
1/2 C butter or margarine, melted
3 1/2 C warm water

Mix and then add:
2 T instant yeast
6-8 C flour until dough cleans the side and bottom of bowl.

Put 2-3 T oil on the counter. Empty dough on counter and let rest for five minutes. This resting period relaxes the gluten so the dough is easier to handle. Divide dough into two pieces. Roll the first piece into a rectangle 18"x15" Brush dough with 2 T softened butter. Spread dough with 1/2 C cinnamon-sugar mixture. Starting with 18" edge, roll the dough jelly roll style and pinch to seal the edge. Cut 1 1/4" slices. Place on greased pan. Repeat with second portion of dough. Allow to rise 30-45 minutes in a warm area. Bake at 350 degrees for 15-20 min. Allow to cool for 5 minutes before frosting. Makes 30-36 cinnamon rolls.

Cinnamon-Sugar Mixture
1/2 C brown sugar
1/2 C white sugar
1-2 T cinnamon

Frosting
2 C powdered sugar
3 T butter or margerine (softened)
1/2 t vanilla
3-4 T milk
Mix with hand mixer--adjust liquid or sugar to get desired consistency.

Classic Whole Wheat Bread

5 C hot water
1/2 C oil
1 C honey
2 T lemon juice
1 T salt
2 1/2 T yeast
12-14 C whole wheat flour

Combine water, oil, honey, lemon juice, salt and yeast in large bowl. Gradually add flour. Knead until dough is soft and doesn't stick to sides of bowl. Form into five loaves and place in greased loaf pans. Let rise one hour. Bake at 400 degrees for 10 minutes, then turn oven down to 325 degrees and bake 25 minutes more. Remove from pans and let cool on a rack. Brush tops of loaves with Butter. Makes 5 loaves