Soft Sourdough Orange Rolls
Soft sourdough orange rolls are the perfect recipe for spring! The citrusy cousin of class sourdough cinnamon rolls, these orange rolls are made with 100% natural yeast and full of ooey gooey goodness!
Ingredients
Sweet Stiff Levain (10-12 hours/overnight at 78ºF)
- 20 grams ripe sourdough starter
- 20 grams granulated sugar
- 100 grams all purpose flour
- 50 grams water
Sourdough Orange Roll Dough
- 180 grams levain
- 440 grams warm whole milk about 1 3/4 cup, see recipe notes
- 113 grams unsalted butter, melted about 1/2 cup
- 115 grams granulated sugar about 1/2 cup
- 2 large eggs about 100 grams total
- 12 grams salt about 1 1/2 teaspoons
- 950 grams bread flour about 6-7 cups
- zest of one orange optional
Orange Roll Filling
- 113 grams unsalted butter very soft or melted, 1/2 cup
- 165 grams granulated sugar about 3/4 cup
- 2-3 Tablespoons orange zest from about 2-3 oranges
- 1 Tablespoon all purpose flour about 10 grams
Orange Roll Frosting
- 113 grams unsalted butter softened, 1/2 cup
- 57 grams cream cheese softened, 1/4 cup
- 250 grams powdered sugar about 2 cups
- 30 grams orange juice about 2 Tablespoons
- 1 Tablespoon orange zest from one large orange
- a pinch of salt to taste
Instructions
Levain (10-12 hours, overnight at 78ºF)
- Mix together ripe sourdough starter, all purpose flour, granulated sugar and water. Knead the levain until it forms a cohesive ball. Set in a liquid measuring cup and cover for 12 hours until the levain has doubled in size and the top is rounded.
Sourdough Orange Rolls
- Warm the milk in the microwave (about 1 1/2 minutes full power) or on the stove. It should be around 90-100ºF, no warmer than that. To the bowl of a stand mixer with a dough hook, add the ripe levain, warmed milk and melted butter.
- Add the sugar, eggs, salt, orange zest and most of the bread flour. Turn on the dough hook and knead for a few minutes. Add the remainder of the bread flour as needed. The dough should be tacky, not overly sticky and should all cling to one side of the bowl (or away from the edges depending on your mixer). Knead for a total of 8-10 minutes until the dough is smooth, soft and can pass the windowpane test.
- At the end of about 4 hours, the dough should be puffed up and feel very elastic. If it doesn't feel this way, let it bulk ferment for another half hour and check again.
- Overnight Option: At this point, after the bulk fermentation has finished, you can cover the dough and put it in the refrigerator. Proceed with the recipe the next day, shaping and proofing the rolls before baking. This allows you to time the orange rolls for breakfast or brunch if desired.
- Mix up the Filling: Near the end of bulk fermentation, mix up the orange roll filling. To a small bowl, add the melted butter, sugar, orange zest and flour. Mix together. Set aside.
- Shaping: Line a half sheet pan (18 by 13 inches) with parchment paper. Cut the dough in half and roll one half of the dough out into an approximate 14 by 10 rectangle. Spread the orange filling all over the dough with your fingers or a spatula, making sure to cover up to the edges of the roll dough. Starting with the dough closest to you, roll up the orange rolls and pinch together the seam. Flip the roll over, seam side down. Cut the long log of dough into 12 equal pieces. Place the orange rolls on the parchment paper, snuggling all 12 rolls together on half of the pan. Repeat with the other piece of dough, nestling the other 12 rolls on the other half of the pan. You will have 24 rolls total.
- Proofing: Cover the pan and let rise in a 80-85ºF place until puffed up and risen, about 3 hours. Do not bake these rolls if they have not risen.
- Baking: Pre-heat the oven to 350 ºF. Bake for about 20-25 minutes until baked all the way through.
- Orange Roll Frosting: Using a hand mixer, whip together softened butter and cream cheese. Add the powdered sugar, orange juice (from one orange), orange zest and a pinch of salt. Whip together for 2-3 minutes, scraping down the sides of the bowl as needed. The frosting should be light and fluffy.
- Spread frosting over the tops of the orange rolls while they are still warm. Enjoy!
Notes
Bread Flour: I use bread flour in these soft sourdough orange rolls. Bread flour creates dough with more elasticity thanks to the higher protein content, and I prefer the texture of orange rolls made with bread flour. If you don’t have bread flour, you can use all purpose flour and substitute some vital wheat gluten to increase the protein content of the flour or substitute all-purpose flour. You may need to add a little more all-purpose flour to make up for the lower protein content.
Whole Milk: 2% milk can be substituted
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