Finely chop the orange peel.

Knead flour, sugar, salt, skim milk powder, butter (except unsalted), water, and dried yeast in a bowl.

Add the chopped orange peel to the dough.

Continue kneading until the mixture comes together and is smooth.

Roll the dough into a neat round.

Place the dough in a bowl.

Allow the dough to rise to double its original size.

Divide the dough into 8 equal portions.

Let the portions sit for 20 minutes to rest the gluten.

Reshape each portion into a neat round.

Place the rounds on a baking tray.

Allow the rounds to rise a second time until doubled in size again.

Preheat the oven to 170°C (338°F).

Bake the rolls for 12-13 minutes, or until golden brown.

Remove from oven and let cool slightly before serving.