Swedish Limpa Rye Bread Slider Rolls

I mostly followed this recipe, from The American Heritage Cookbook, and added a little ginger, mace, and orange oil:

Let the dough rise until doubled, then punch it down. Divide dough into four parts, then divide each of those into four parts to make rolls. Form each into a flat disk, then bring the edges in to the center to make pinwheel rolls. Put them on parchment-papered pan. Brush with egg wash, sprinkle on caraway seeds, and let them rise for about 45 minutes. Heat oven to 400°, put them in the oven and turn it down to 325° and bake for about 25 - 30 minutes, until golden brown.

With Orange Butter

ORANGE BUTTER
1 stick of unsalted butter
1/2 cup canola, safflower or grapeseed oil
1/2 tsp sea salt
1/2 tsp orange oil
1 T orange zest
Let the butter and the oil come to room temperature before you begin. I unwrap the butter and put it in a 1 cup wide mouth jar or container. Gently stir the butter with a small whisk or a fork, and add the oil 1 teaspoonful at a time to gradually mix them. When the butter and oil are thoroughly mixed, stir in the other ingredients. Cover with lid and store in the fridge. This orange butter is soft enough to spread directly from the fridge.