In a large mixing bowl, combine 2 cups flour and the yeast; set aside. In a saucepan, heat and stir the milk, butter, sugar, and salt just until warm (120 to 130 degrees) and butter almost melts. Add to flour mixture along with eggs. Beat with an electric mixer on low to medium speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in the orange zest, orange juice, and as much of the remaining flour as you can.
Turn out dough onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total.) Shape dough into a ball. Place dough in a lightly greased bowl, turning once to grease surface of the dough. Cover; let rise in a warm place until doubled in size (about 1 hour).
Punch down dough. Turn out onto a lightly floured surface. Divide in half. Cover at let rest 10 minutes. Meanwhile, lightly grease two baking sheets; set aside.
Roll each half of dough to a 12x7-inch rectangle. Cut each rectangle into twelve 7-inch strips. 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 nearly double in size (about 30 minutes.)
Bake at 400 degrees for 12 minutes or until golden. Immediately remove from baking sheets. Cool on wire racks.
In small bowl, stir together powdered sugar, 1 teaspoon orange zest and enough orange juice to make an icing of drizzling consistency. Drizzle over bowknots. Makes 24.