Orange-Buttermilk Dinner Rolls

Orange-Buttermilk Dinner Rolls Recipe
Photo: Jonny Valiant; Styling: Deborah Williams

Yield:

13 rolls (serving size: 1 roll)

Recipe from

Nutritional 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

Ingredients

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

Preparation

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.

Ruth Cousineau

,

November 2010
My Notes

Only you will be able to view, print, and edit this note.

Add Note