Knotted Orange Yeast Rolls

• 2 x yeast, active dry 1/4 oz. pkgs.
• 1/4 cup water warmed (110-115 degrees)
• 1 cup milk warmed (110-115 degrees)
• 13 cup sugar granulated
• 1/2 cup butter, unsalted softened to room temperature
• 1 teaspoon kosher salt
• 2 each eggs extra large
• 1/4 cup orange juice fresh, at room temperature
• 2 1/2 tablespoons orange zest grated
• 5 cups flour, unbleached all-purpose up to 6 cups may be needed
• 1 cup powdered sugar
• 2 tablespoons orange juice fresh
• 1 teaspoon orange zest grated (optional)

1. In a stand mixer bowl fitted with dough hook, dissolve yeast in warmed water.
2. Add the warmed milk, sugar, butter, salt, eggs, orange juice, grated orange zest and 3 cups flour; beat until smooth.
3. Add enough remaining flour to form a soft dough.
4. Turn onto a floured board.
5. Knead until smooth and elastic, about 6 to 8 minutes (you can also knead with the mixer using the dough hook).
6. Place dough in a bowl coated with vegetable oil, turning once to grease top.
7. Cover with a damp towel and let rise in a warm place until doubled, about 1 hour.
8. Punch dough down; roll into a 16" x 10" rectangle, about 1/2 inch thick.
9. Cut into 10" x 3/4 inch strips; roll lightly into ropes and tie each rope into a knot.
10. Place on parchment paper-lined or greased baking sheets, tucking the ends under.
11. Cover and let rise until doubled, about 45 minutes to 1 hour.
12. Preheat oven to 400F (200C).
13. Bake rolls for 10 to 12 minutes or until golden brown.
14. Remove from pan(s) and cool on wire rack(s).
15. To make icing: Combine icing ingredients; drizzle over rolls when they are completely cooled.

yeast, water, milk, sugar, butter, kosher salt, eggs, orange juice fresh, orange zest, flour, powdered sugar, orange juice fresh, orange zest

Taken from recipeland.com/recipe/v/knotted-orange-yeast-rolls-53438 (may not work)