Food recipes
Orange-Buttermilk Dinner Rolls
Orange-Buttermilk Dinner Rolls Ingredients: milk, buttermilk, fluid, cultured, lowfat sugars, granulated honey leavening agents, yeast, baker's, active dry butter, without salt orange juice, raw salt, table wheat flou...
Orange-Buttermilk Dinner Rolls
Ingredients:
milk, buttermilk, fluid, cultured, lowfat
sugars, granulated
honey
leavening agents, yeast, baker's, active dry
butter, without salt
orange juice, raw
salt, table
wheat flour, white, all-purpose, unenriched
Directions:
Combine the warm buttermilk, sugar, and honey in the bowl of an electric mixer.
Sprinkle yeast over the milk mixture; let stand 5 minutes or until bubbly.
Stir in 2 tablespoons melted butter, zest, and salt.
Weigh or lightly spoon 3 cups of the flour into dry measuring cups; level with a knife.
Add 3 cups of the flour to the yeast mixture; mix on low speed with a dough hook until a soft, elastic dough forms, about 5 minutes.
(Note: I actually had to add about 1/2 cup more flour because my dough was way too sticky.
Just do what you think is right.)
Dough will be somewhat sticky but not too wet.
Place dough in a large bowl coated with cooking spray, turning to coat the top.
Cover and let rise in a warm place 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 one piece at a time, roll dough into a ball.
Arrange dough balls 2 inches apart on a baking sheet coated with cooking spray.
Brush lightly with the remaining 1 tablespoon melted butter (I forgot to do this).
Cover and let rise 1 hour or until doubled in size.
Bake at 375 degrees F for 20 minutes or until golden brown.
Yields 13 rolls.
Ingredients:
milk, buttermilk, fluid, cultured, lowfat
sugars, granulated
honey
leavening agents, yeast, baker's, active dry
butter, without salt
orange juice, raw
salt, table
wheat flour, white, all-purpose, unenriched
Directions:
Combine the warm buttermilk, sugar, and honey in the bowl of an electric mixer.
Sprinkle yeast over the milk mixture; let stand 5 minutes or until bubbly.
Stir in 2 tablespoons melted butter, zest, and salt.
Weigh or lightly spoon 3 cups of the flour into dry measuring cups; level with a knife.
Add 3 cups of the flour to the yeast mixture; mix on low speed with a dough hook until a soft, elastic dough forms, about 5 minutes.
(Note: I actually had to add about 1/2 cup more flour because my dough was way too sticky.
Just do what you think is right.)
Dough will be somewhat sticky but not too wet.
Place dough in a large bowl coated with cooking spray, turning to coat the top.
Cover and let rise in a warm place 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 one piece at a time, roll dough into a ball.
Arrange dough balls 2 inches apart on a baking sheet coated with cooking spray.
Brush lightly with the remaining 1 tablespoon melted butter (I forgot to do this).
Cover and let rise 1 hour or until doubled in size.
Bake at 375 degrees F for 20 minutes or until golden brown.
Yields 13 rolls.