Orange-Buttermilk Dinner Rolls

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

Baby Shower


At work yesterday we threw a surprise baby shower for a close friend and coworker. I made cupcakes, rolls, salad, and veggie sandwiches. I was up until 1 am the morning the night before making the rolls. I got up at 5 am to frost the cupcakes, make the salad and dressing, assemble the sandwiches. It was well worth it. My friend D, was surprised. {I still can’t believe we pulled it off}. And the food was delicious!


For the cupcakes, I used Ina Garten’s famous Coconut Cupcake recipe. They certainly lived up to their reputation and were a big hit.  For the rolls, I used Peter Reinhart’s formula for white bread variation #2 (which uses buttermilk) from The Bread Bakers Apprentice. The sandwiches were easy to assemble: pesto, fire-roasted red peppers, and goat cheese (how can you go wrong with goat cheese? 😛 ).

The salad was inspired by a Hipcooks Greek cooking class the soon-to-be mommy, another friend, and I took earlier in the year. It very delicious and easy to make.

Not-so traditional Greek Salad

Adapted from Hipcooks

  • A bunch of grapes
  • 1 bag baby lettuce mix from Trader Joe’s
  • 1 bag spring lettuce mix from Trader Joe’s
  • 4 ounces crumbled Haloumi cheese (You can find it at Whole Foods, Armenian markets, or gourmet grocery stores)
  • a bunch of fresh tarragon
  • Olive oil
  • Lemons
  • Salt, to taste

Toss the first five ingredients. Dress with olive oil, lemon juice, and salt. Taste as you go and stop when it reaches the  flavors of the incredients reach the right balance.

This salad is very easy to make and very delicious. Yum!