Buttermilk-Orange Rolls

Buttermilk Orange Rolls
Buttermilk-Orange Rolls
Makes about 2 dozen
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  1. 2 (1/4-ounce) packages active dry yeast
  2. 4 tablespoons sugar, divided
  3. 1/4 cup warm water (105° to 110°)
  4. 1 1/2 cups buttermilk, at room temperature
  5. 1/2 cup vegetable oil
  6. 1 tablespoon orange zest
  7. 1/2 cup fresh orange juice
  8. 2 teaspoons salt
  9. 5 1/2 cups bread flour, divided
  1. 2 cups confectioners’ sugar
  2. 1/4 cup fresh orange juice
  1. For dough: In a small bowl, stir together yeast, 1 tablespoon sugar, and ¼ cup warm water; let stand for 5 minutes.
  2. In a large bowl, combine buttermilk, next 4 ingredients, and remaining 3 tablespoons sugar; beat at low speed with a mixer until combined. Add yeast mixture, beating until combined. Gradually add 4 cups flour, beating at medium speed until smooth. Continue beating, and gradually add enough of remaining 1½ cups flour until a soft dough forms.
  3. On a heavily floured surface, turn out dough, and knead for 6 minutes or until dough is smooth and elastic. Spray a large bowl with nonstick cooking spray. Place dough in bowl, turning to grease top. Cover and let stand in a warm draft-free place (85°) for 1 hour or until doubled in size.
  4. Spray 24 muffin cups with nonstick cooking spray. Roll dough into 72 (1-inch) balls, and place 3 balls in each muffin cup. Cover and let stand in a warm draft-free place (85°) for 1 hour or until doubled in size.
  5. Preheat oven to 350°.
  6. Bake rolls for 10 to 15 minutes or until golden brown.
  7. Meanwhile, for glaze: In a small bowl, stir together confectioners' sugar and orange juice. Brush hot rolls with glaze, and let cool in pans for 10 minutes. Remove from pans, and serve warm.
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