Are you looking for a special dinner roll to serve for Holiday events? I’ve found just the thing. These Orange Buttermilk Dinner Rolls are easy to make and taste great. They have a hint of orange zest which provides a delicious burst of flavor.
If you’re pressed for time, you can make these rolls the day before. I made them for a special luncheon at my church recently. I knew I wouldn’t have time to prepare the rolls the day of the event, so I baked them the day before, wrapped them in foil and just reheated them when it was time to serve them. They were great!
Orange Buttermilk Dinner Rolls
Makes
: 13 Rolls
Source: Cooking Light November 2010 Issue
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
Directions:
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. I used a Danish dough whisk to mix the ingredients then kneaded the dough by hand for about 8 minutes.
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.
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.
Preheat oven to 375°. Bake at 375° for 20 minutes or until rolls are golden. Remove rolls from pan; cool slightly on a wire rack.
Nutritional Information:
Calories: 163
Fat: 3.7g (sat 2.2g,mono 0.7g,poly 0.2g)
Protein: 4.2g
Carbohydrate: 28.1g
Fiber: 1g
Cholesterol: 10mg
Iron: 1.5mg
Sodium: 192mg
Calcium: 7mg
Happy Baking!
Cathy
You might enjoy some of these other Roll Recipes.
I saw a very similar recipe the other day that I was planning to try, only it was for a loaf of bread. Do you think this would work for that?(Im fairly new to bread making so that may be a dumb question!)
Hi Honeybee,
Thanks for stopping by. That’s not a dumb question. I think this recipe could actually work for a loaf. The rolls were light and fluffy, but the loaf would have a different consistency if it’s baked in the loaf pan. I think you should try it and let me know. Now you’ve got me curious.