This recipe has been a family favorite for years. I used to help my mom make these as a child and recently tried my hand at it solo. Somehow I got into my thirties and still had not ventured into yeast doughs, intimidated by the process. It couldn't have been easier. Well, except for the elbow grease it took to knead for ten whole minutes, this is an easy recipe.
The recipe calls for two tablespoons of grated orange zest. My mom had always used the smallest grate for a fine, unnoticeable texture, but when I went to grate my oranges the skin proved too thin and the fruit too soft so I just used the large grate. The result was lovely flecks of orange throughout the dough which, after baking, were soft and added random bursts of flavor.
To finish the recipe calls for the still hot rolls to be brushed with butter. I had some orange juice left over so I combined melted butter, orange juice and a bit of honey to make a sweet glaze. I also did not strain the orange juice so there were little bits of pulp atop the rolls which I thought went nicely with the "rough cut" of the orange zest.
