snow and sweet rolls

Like many people, I've been glued to the television and the computer, watching the goings on for the inauguration and Martin Luther King Day. It's hugely emotional and exciting: the unrolling of reels and pictures from my own childhood times, right up to the present - watching our President-elect and First Lady rocking to Stevie Wonder.

Is it any wonder this morning I pulled out a recipe from the newspaper for "buttermilk-cinnamon rolls" from Far Land Provisions, Provincetown, Ma. ( and one of my hometowns)? And, ohhh, am I glad I tried these, because they are delicious! Fluffy, tender - and with a hint of fresh oranges, the only change I made to the recipe.

Now that I'm fortified, I can go out and shovel some more of the fresh snow that fell during the night. I know you'll enjoy these!

To make:

Preheat oven to 400F. Grease a round pan with high edges - I use an 8"x2" pan.

2 3/4 cups King Arthur flour

1 t. baking soda

1 t. baking powder

1/4 t. salt

2 T. sugar

grated zest of an orange

6 T. unsalted butter

1 cup buttermilk

In a large bowl, mix the flour, baking powder, baking soda, salt, and sugar. Sprinkle in the orange zest.

In a small saucepan, melt the butter and pour in the buttermilk. Remove from heat.

Stir the buttermilk/butter mix into the flour bowl and stir with a fork until it forms a ball.

Sprinkle the counter with a little flour, and knead the dough a little. Shape dough into a rectangle measuring about 7"x12".

The Filling:

1/3 cup sugar

1/3 cup brown sugar

2 t. cinnamon

1/4 t. cloves

4 T. melted unsalted butter

Mix the sugars and spices together. Brush the dough with the melted butter and sprinkle the filling almost to the edges. Roll up the long side so it forms a long roll. Cut the roll in half, then half again. Cut each piece two more times, so you have 12 rolls.

Fit the rolls into the greased pan, and brush with the rest of the butter.

Bake for about 30 minutes, or until rolls are firm and slightly browned. While still hot, drizzle with glaze. Save some glaze for dipping using a small shotglass or bowl.

Glaze:

3/4 cup confectioners sugar

2 T. fresh orange juice

When the rolls have cooled about 5 minutes, cover with a cooling rack and tap pan. The rolls should fall out easily. Cover the unside down rolls with another cooling rack, and flip right side up. Pull apart and serve with a little dipping glaze.