I served these with our Ham Easter dinner. Although they were very good, I think next time I will add more orange zest and replace some of the water with fresh orange juice. I will be making these again!
Orange-Buttermilk Dinner Rolls
Photo: Jonny Valiant; Styling: Deborah Williams
Yield: 13 rolls (serving size: 1 roll)
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Amount per serving
- Calories: 163
- Fat: 3.7g
- Saturated fat: 2.2g
- Monounsaturated fat: 0.7g
- Polyunsaturated fat: 0.2g
- Protein: 4.2g
- Carbohydrate: 28.1g
- Fiber: 1g
- Cholesterol: 10mg
- Iron: 1.5mg
- Sodium: 192mg
- Calcium: 7mg
- 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
- 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.
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