They’re the perfect match to any Easter brunch.
Heidi Van Valkenburg with Rhodes Rolls shares how to make bread knots two ways.
Orange Knots
12 Rhodes Yeast Dinner Rolls or Texas 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.
Cinnamon Knots
12 Rhodes Yeast Texas Rolls, thawed but still cold
1 teaspoon cinnamon
1/2 cup sugar
1/4 cup butter, melted
Icing:
1 cup powdered sugar
1 tablespoon butter, melted
2-3 tablespoons milk
1 teaspoon vanilla
Mix cinnamon with sugar. Roll each roll into a 9-inch rope. Tie in a loose knot. Roll each knot in melted butter and then cinnamon/sugar mixture. Place in a sprayed muffin tin. Cover with sprayed plastic wrap and let double in size. Remove wrap and bake at 350°F 15-20 minutes or until golden brown. Remove from pan and place on a cooling rack. Brush with icing while still warm.
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