Blood Orange Ginger Knots that are light, airy, and kissed with blood orange and ginger flavors. This is one of the best yeast rolls I’ve ever had. A recipe you are sure to come back to time and time again.
I spotted these rolls on the Better Homes & Gardens website. The original recipe is for orange bowknots. I still had a fridge full of blood oranges so I decided to use those instead. And since ginger is great with orange, I had to include some for good measure.
I have no doubt that you will be stuffing your face with one after another. I know I did.
This post may contain affiliate links. Please see my disclosure policy for more details.
Each of these rolls is speckled with the zest of a blood orange, its juice, and ground ginger. After baking, they are kissed with a sweet blood orange glaze and then topped with candied ginger.
The sticky dough will bake up into soft pillowy rolls.
Are you getting hungry yet?
Don’t fear yeast bread. Make blood orange ginger knots today!
If you’re looking for more delicious orange yeast bread recipes, try these Baked Brown Butter Beignets with Orange Brown Butter Glaze and these Slow Cooker Orange Sweet Rolls.
Blood Orange Ginger knots
- 1/2 cup milk, plus 2 tablespoons
- 3 tablespoons granulated sugar, divided
- 2 and 1/4 teaspoons active dry yeast, (1 packet)
- 3 and 1/2 to 4 cups all-purpose flour
- 6 tablespoons unsalted butter, melted
- 3 tablespoons fresh blood orange juice
- 1 tablespoon blood orange zest
- 1 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 large egg
- In a small pot combine the milk and 1 tablespoon of the sugar. Heat over low heat until the milk reaches 105 – 115ºF. Remove from heat and transfer to a cup or small bowl. Stir in the yeast. Let sit for 5 minutes.
- In a large mixing bowl combine 1 cup of the flour, yeast mixture, butter, orange juice, orange zest, ginger, salt, and egg. Beat with an electric mixture on low speed for 30 seconds, scraping down the sides of the bowl. Beat on high for 2 minutes or until the mixture is smooth and lump-free. Using a wooden spoon, stir in 2 1/2 cup of the remaining flour.
- Turn the dough out onto a lightly floured surface. Knead in enough of the remaining flour to form a soft dough that is smooth and elastic. Shape the dough into a ball. Place in a lightly greased bowl, coat the top and sides of dough lightly with oil. Cover; let rise in a warm place until doubled in size, about 1 hour.
- Punch dough down. Turn out onto a lightly flour surface. Divide the dough in half. Cover and let rest for 5 minutes. Line two baking sheets with parchment paper or grease lightly with cooking spray; set aside.
- Roll each dough half into a 12-inch log. Cut each log into 6 equal sized pieces. Roll each piece into a 7-inch strip. Tie each strip into a loose knot. Place knots 2 inches apart on prepared baking sheets. Cover and let rise in a warm place until doubled in size, about 45 minutes.
- Preheat the oven to 375ºF. Bake for 10 to 12 minutes or until lightly golden. Immediately remove from baking sheets. Cool on wires rack. Drizzle with glaze and sprinkle with crystallized ginger.
- Make the glaze: In a medium bowl combine the powdered sugar and orange juice.