Orange Knot Rolls

Soft, buttery orange knot rolls brushed with a glossy citrus glaze made from real orange juice and zest. The dough is rich, slightly sweet, and baked until golden.

Course Breakfast, Brunch, Dessert

Cuisine American

Keyword citrus sweet rolls recipe, enriched dough, holiday rolls, instant yeast dinner rolls, orange bread knots, orange knot rolls, orange rolls with glaze, orange sweet rolls, stand mixer dough, yeast roll recipe

Prep Time 20

Cook Time 15

Rise Time 2

Total Time 2 35

Servings to 14 knots

Calories 310kcal

Author Cathy Pollak

Equipment

Stand Mixer with dough hook for easy kneading.
mixing bowls For dough, egg wash and glaze.
baking sheet Lined with parchment paper.
pastry brush For egg wash and glaze.
cooling rack For cooling rolls evenly.
Zester To zest the oranges.
rolling pin To roll out the dough.

Ingredients

Dough:

6 cups (720 g) all-purpose flour
2¼ tsp (1 packet / 7 g) RapidRise yeast
1 cup (245 g) warm whole milk (100–110°F / 37–43°C)
½ cup (113 g) unsalted butter softened
½ cup (100 g) granulated sugar
2 large eggs room temperature
2 tsps (4 g) orange zest
¼ cup (60 ml) fresh orange juice
½ tsp (3 g) table salt

Egg Wash:

1 large egg
2 tbsps (30 ml) water

Orange Glaze:

1 cup (120 g) confectioners' sugar
2 tsp (4 g) orange zest
2 tbsp (30 ml) fresh orange juice

Instructions

To make the dough, combine the flour, instant yeast, warm milk, butter, sugar, eggs, orange zest, orange juice, and salt in a large bowl or stand mixer. If using a stand mixer, knead with the dough hook on medium speed for 5–7 minutes, until the dough is smooth and elastic. If mixing by hand, stir with a wooden spoon until a dough forms, then knead on a lightly floured surface for 8–10 minutes. Form the dough into a ball and place it in a lightly greased bowl. Cover with plastic wrap or a damp kitchen towel and let rise in a warm spot until doubled in size, about 1 hour.
6 cups (720 g) all-purpose flour, 2¼ tsp (1 packet / 7 g) RapidRise yeast, 1 cup (245 g) warm whole milk, ½ cup (113 g) unsalted butter, ½ cup (100 g) granulated sugar, 2 large eggs, 2 tsps (4 g) orange zest, ¼ cup (60 ml) fresh orange juice, ½ tsp (3 g) table salt
If the dough is too wet, add flour one tablespoon (15 ml) at a time. If it’s too dry, add milk one tablespoon (15 ml) at a time.
Punch down the dough and turn it onto a lightly floured surface. Divide it in half and roll each half into a 12 x 7-inch (30 x 18 cm) rectangle. Cut each rectangle into 1-inch (2.5 cm) strips. Tie each strip loosely into a knot and place them on a parchment-lined baking sheet, spacing them apart. Cover loosely and let rise for 20–30 minutes, until slightly puffy.
In a small bowl, whisk together one egg and two tablespoons (30 ml) water. Brush the mixture gently over each knot.
1 large egg, 2 tbsps (30 ml) water
Preheat the oven to 375°F (190°C). Bake the knots for 15–18 minutes, until golden brown. Transfer to a wire rack and let cool for 5–10 minutes before glazing.
For the glaze, whisk together confectioners’ sugar, orange zest, and orange juice until smooth. Drizzle or brush the glaze over the slightly cooled knots before serving.
1 cup (120 g) confectioners' sugar, 2 tsp (4 g) orange zest, 2 tbsp (30 ml) fresh orange juice

Notes

If the dough feels too wet, add flour 1 tbsp (8 g) at a time. If it feels too dry, add milk 1 tbsp (15 ml) at a time.
Use fresh orange juice for the best flavor. Bottled juice works but can taste flat unless you add extra zest.
Glaze while the rolls are still slightly warm so it soaks in and sets with a glossy finish.
You’ll need about 2-3 medium oranges for this recipe - enough to get the zest and juice for both the dough and the glaze.
Freeze baked or unbaked knots individually wrapped for up to 2 months.
Use a pizza cutter to slice your dough into strips. A long knife also works.

If you’re making these orange knot rolls, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

Nutrition info is an estimate and will vary depending on the brands you use.

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