Last week I made these Orange-Buttermilk Rolls with Phyl. (The recipe for these is available if you click here.)
Ingredient list for the rolls: flour, buttermilk, honey, yeast, sugar, butter, orange zest, and salt. Ingredient list for the Fresh Orange Honey Butter: butter, powered sugar, honey, vanilla, and orange zest.
I made a full recipe which says it makes 13 rolls but I formed them a little larger, as 8 rolls, so that Mark could use these for sandwich buns for lunches. I thought the orange would go well with the ham he had for sandwiches, and it did work out nicely that way.
These rolls have quite a bit of sweetness to them, i.e. you could
really eat them as a sweet roll almost, especially if you drizzled a
little vanilla cream cheese frosting on the top, so the next time I make
these as sandwich buns (and there will be a next time for certain), I
will decrease the sugar/honey measurements and just use the honey I
think, omitting the sugar completely. They had the most wonderful
orange flavor imaginable.
I made a little Fresh Orange Honey Butter to go along with them, click here
for the recipe, I highly recommend it.
The only real note I have about this dough recipe is that it was a slow riser...the first rise took 1.5 hours instead of 1 hour, the second rise was right on target at an hour, however. Otherwise, it was straight forward, going together perfectly and handled beautifully. Definitely a repeat.
