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Orange-Buttermilk Dinner Rolls

Photo: Jonny Valiant; Styling: Deborah Williams

13 rolls (serving size: 1 roll)

Add a little something sweet to the flavor palate for dinner tonight with these decadent dinner rolls. Break one open fresh out of the oven and add some honey butter for a little something extra. 


  • 1 1/4 cups warm buttermilk (100° to 110°)
  • 2 tablespoons sugar
  • 1 tablespoon honey
  • 1 package dry yeast
  • 3 tablespoons butter, melted and divided
  • 4 teaspoons grated orange rind
  • 1 teaspoon kosher salt
  • 14 ounces all-purpose flour (about 3 cups)
  • Cooking spray

Nutrition Information

  • calories 163
  • fat 3.7 g
  • satfat 2.2 g
  • monofat 0.7 g
  • polyfat 0.2 g
  • protein 4.2 g
  • carbohydrate 28.1 g
  • fiber 1 g
  • cholesterol 10 mg
  • iron 1.5 mg
  • sodium 192 mg
  • calcium 7 mg

How to Make It

  1. Combine first 3 ingredients in bowl of an electric mixer. Sprinkle yeast over milk mixture; let stand 5 minutes or until bubbly. Stir in 2 tablespoons butter, rind, and salt. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Add flour to yeast mixture; mix on low speed with a dough hook until a soft, elastic dough forms (about 5 minutes). Dough will be sticky. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°) for 1 hour or until doubled in size.

  2. Punch dough down; turn out onto a lightly floured surface. Cut dough into 13 equal pieces. Working with 1 piece at a time, roll dough into a ball by cupping your hand and pushing against dough and surface while rolling. Arrange dough balls 2 inches apart on a baking sheet coated with cooking spray. Brush lightly with remaining 1 tablespoon butter. Cover; let rise 1 hour or until doubled in size.

  3. Preheat oven to 375°.

  4. Bake at 375° for 20 minutes or until rolls are golden. Remove rolls from pan; cool slightly on a wire rack.