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Photo: Jonny Valiant; Styling: Deborah Williams Photo by: Photo: Jonny Valiant; Styling: Deborah Williams

Orange-Buttermilk Dinner Rolls

Cooking Light NOVEMBER 2010

  • Yield: 13 rolls (serving size: 1 roll)


  • 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.

Nutritional Information

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

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Orange-Buttermilk Dinner Rolls recipe