Orange Butermilk Dinner Rolls

from Cooking Light

1 1/4 C warm buttermilk (100-110 degrees)
2 T sugar
1 T honey
1 package dry yeast
3 T butter, melted and divided
4 t grated orange rind
1 t kosher salt
14 oz all-purpose flour (about 3 cups)
Cooking spray

1. Combine first 3 ingredients in bowl of an electric mixer. Sprinkle yeast over milk mixture; let stand 5 min or until bubbly. Stir in 2 T butter, rind, and salt. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Add flour ot yeast mixture; mix on low speed with a dough hook until a soft, elastic dough forms (about 5 minutes). Dough will be sticky. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees) for 1 hour or until doubled in size.
2. Punch dough down; turn out into a lightly floured surface. Cut dough into 13 equal pieces. Working with 1 piece at a time, roll dough into a ball by cupping your hand and pushing against dough and surface while rolling. Arrange dough balls 2 inches apart on a baking sheet coated with cooking spray. Brush lightly with remaining 1 T butter. Cover; let rise 1 hour or until doubled in size.
3. Preheat oven to 375.
4. Bake at 375 for 20 minutes or until rolls are golden. Remove rolls from pan; cool slightly on a wire rack.

Yield: 13 rolls