Oh, magazine recipes. In my quest to create order out of chaos and make recipes out of my magazine pile, I came across a recipe for Orange-Buttermilk Dinner Rolls. It hails from the November 2010 issue of Cooking Light and probably makes a lovely side for a Thanksgiving Dinner.
As it is, it’s barely March but still a very appropriate time for these rolls. As their name implies, the bread uses buttermilk and orange zest for flavor. They are delicious sliced in half, toasted, and served with an egg. They are also good plain. The zest lends a fresh taste and the buttermilk it’s trademark tang. I imagine they would be tasty with turkey and mashed potatoes too.
Orange-Buttermilk Dinner Rolls recipe
Photo by Paulrus
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The same thing always happens to me, so many magazine recipes!! The rolls look great!!
They look and sound delicious. I would never have thought to add orange zest to dinner rolls — I can’t wait to try them!
I’ve been looking for a good dinner roll, and these sound promising! Can’t wait to try them, I have a carton of buttermilk I need to use up too luckily.
Oh yes, oh, yes, oh yes!! Wow those look fabulous. Stealing the recipe NOW. (thanks)
ooooo, this sounds delicious! I’ll have to try these soon 🙂
I think these would be great for Easter, too! Love the idea of the zest!
Picture perfect rolls….just beautiful!!!!
I don’t know what it is, but dinner rolls make my mouth water. I love bread, will definitely try this out, thank you!
I don’t think I’ve made yeast bread with buttermilk – it sounds delicious!
Wow – your rolls look absolutely perfect! I’m really intrigued by the flavor combination.
Gorgeous rolls. Love the orange in it.
These sound delicious!
Sounds like a great take on a dinner roll
I think these sound perfect for just about any time of the year! This recipe is definitely going on my “make soon” list.
I love rolls, and those look gorgeous.
These look so pillowy and delicious! Yay for using magazine recipes! I sometimes fold mine in half and stick them in cookbooks, so whenever I’ve come across one I saved lately I think of your giant magazine recipe pile and how I need to try to use some of mine too 🙂