Orange Knots and Lemon Pull-Aparts

Orange Knots
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


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°F 15-20 minutes. Remove from pan and place on cooling rack. Brush with citrus glaze while still warm.

Servings 12, Per Serving 1 roll, Food Exchanges: 2 Bread, 2 Fat

Calories 260, Fat 8gm, Sodium 269mg, Carbohydrate 44gm, Cholesterol 13mg, Dietary Fiber 1gm, Sugar 20gm, Protein 5gm.

Lemon Pull-Aparts
12 Rhodes™ Dinner Rolls, thawed but still cold
2 lemon rinds, grated
1/2 cup sugar
1/4 cup butter, melted

Citrus Glaze:
1 cup powdered sugar
1 tablespoon butter, melted
2 tabelspoons fresh lemon juice


Mix grated lemon rind with sugar. Cut rolls in half and place in a 12-inch sprayed deep dish pizza pan or 9×13-inch sprayed baking pan. Drizzle 1/4 cup melted butter over rolls. Sprinkle with lemon rind/sugar mixture, reserving 1/2 of mixture to sprinkle on just before baking. Cover with sprayed plastic wrap. Let rise until double in size. Remove wrap. Sprinkle on remaining mixture. Bake at 350°F 20-25 minutes. Remove immediately from pan and place on cooling rack. Combine glaze ingredients and mix well. Drizzle over pull-aparts.

Servings 12, Per Serving 2 pieces, Food Exchange: 1 Bread, 1 Sugar, 1 Fat

Calories 210, Fat 6gm, Cholesterol 13mg, Sodium 189mg, Carbohydrate 36gm, Dietary Fiber 0, Sugar 20gm, Protein 3gm

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