Savory Orange Buns

No ratings yet

These Savory Orange Buns are soft, fluffy, and infused with fresh orange for a unique homemade bread. Perfect for sandwiches, brunch, or serving alongside soups and salads.

Prep Time30

Cook Time15

Rising Time2 30

Total Time3 15

Course: Brunch, Lunch, Side Dish, Snack

Cuisine: American

Servings: buns

Calories: 150kcal

Author: Rosemary Molloy

Ingredients

3 cups all purpose flour
¾ cup water lukewarm (divided) 2-3 tablespoons more if needed
¾ teaspoon active dry yeast
2¾ tablespoons light olive oil 35g
1¼ teaspoons salt
1-1½ medium oranges

US Customary - Metric

Instructions

Thoroughly wash the oranges and remove the zest, taking care to avoid the white pith. Steep the zest cut into small pieces in the oil, which has been gently warmed; this will intensify the orange aroma.
In the stand mixer add ¼ cup of water, sprinkle the yeast on top and let sit 10 minutes, then stir together. Add the flour, remaining water, start to knead, then slowly while kneaded add the oil / zest and the salt. Continue to knead until the dough is smooth and elastic ( if too dry add a bit more water if too wet add more flour, a tablespoon at a time).
Move the dough to a lightly floured flat surface and form into a ball. Place in a lightly oiled bowl, sprinkle with a little flour, cover the bowl and let rise in a warm draft free area until doubled in bulk, 1-2 hours.
Lightly roll out the dough and cut into squares, each weighing about 1¼-1½ ounces / 35-40g. Slightly round off the corners and transfer them to a baking sheet. Dust with a little flour, cover with plastic wrap, and let rest for 30 minutes.
Pre-heat the oven to 350F/180C.
Bake for approximately 15 minutes, let cool on a wire rack, let cool completely or serve slightly warm. Enjoy!

Notes

Store cooled orange buns in an airtight container at room temperature for up to 2 days.

For longer storage, freeze in a freezer-safe bag or container for up to 2 months. Thaw at room temperature and warm briefly before serving if desired.

Nutrition