These rolls were a perfect accompaniment to my marinated pork tenderloin . Enjoy!
Makes 13 rolls ( 4 points +)
- 1-¼ c. warm buttermilk
- 2 T. sugar
- 1 T. honey
- 1 package dry yeast
- 3 T. butter, melted and divided
- 4 tsp. grated orange rind
- 1 tsp. salt
- 3 c. flour
Combine first three ingredients in a large bowl of an electric mixer. Sprinkle yeast over mixture and let stand for 5 minutes. Stir in 2 T. butter, orange rind and salt. Add flour to yeast mixture and beat on low speed until soft and elastic ( about 5 minutes.) dough will be sticky.
Place dough in a large bowl coated with cooking spray; turn to coat. Cover and let rise in a warm place until doubled ( about 1 hour). Punch dough down and turn onto a lightly floured surface. Cut into 13 sections. Roll dough into balls by pushing against the surface with the palm of your hand. PLace dough on baking sheet coated with cooking spray. Brush with remaining melted butter. Cover and let rise until doubled. Bake at 375 for 20 minutes or until golden. Cool slightly.