Orange-Buttermilk Dinner Rolls

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 375ºF for 20 minutes or until golden brown. Yields 13 rolls.