Sourdough Orange Rolls
These sourdough orange rolls are brightly flavored sweet rolls that are naturally leavened with sourdough starter. They have a delightful tang that perfectly complements the sweet orange flavor.
Ingredients
For the Dough
- 8 tablespoons unsalted butter 1 stick
- 1¼ cup whole milk or oat milk + 2 tablespoons for brushing the rolls before baking
- ¼ cup brown sugar packed
- 1 tablespoon vanilla extract
- ½ tablespoon orange zest about zest from ½ an orange
- 1½ teaspoon salt
- ⅔ cup sourdough starter active and bubbly
- 4 cups flour
For the Filling
- 8 tablespoons unsalted butter
- ¾ cup brown sugar packed
- 2 tablespoons orange zest
For the Orange Cream Cheese Frosting
- 4 oz cream cheese softened
- 4 tablespoons butter softened
- ½ tablespoon orange zest
- 1½ tablespoons orange juice
- 1¼ cup powdered sugar
Instructions
For the Dough
- In a small saucepan, melt the butter over medium heat, stirring frequently. Add the milk and stir for 15 seconds to slightly warm it. Remove from heat.
- Add the brown sugar, vanilla, orange zest and salt and stir until smooth.
- Add this mixture along with the flour and sourdough starter to the bowl of a stand mixer. Use the dough hook attachment to stir on low speed until a shaggy dough forms. Cover with plastic wrap and let the dough rest for 30 minutes.
- After the rest time is up, knead the dough in the stand mixer on low speed for 5-7 minutes.. The dough should be coming together to form a somewhat smooth ball.
- Transfer the dough to a lightly oiled medium-large sized bowl and cover with plastic wrap. Allow the dough to proof for 2 hours.
Roll and Fill the Rolls
- In a small bowl, melt the butter in the microwave for about 20-30 seconds.
- Add the brown sugar and orange zest. Whisk until fully combined.
- Transfer the dough to a lightly floured surface. Use a rolling pin to roll the dough into an approximate 12x22 inch (30x55 cm) rectangle. Use your hands, if needed, to shape the corners into as sharp of corners as you can so the end rolls are uniform with the rest of the rolls.
- Spread the orange filling evenly over the dough with a spoon.
- Roll the long edge of the dough towards you somewhat loosely until you have rolled the dough into a long cylinder.. You don't want the dough to be rolled too tight or they will not adequately expand outward during the final proof.
- Use unscented dental floss or a sharp kitchen knife to cut the rolls into 12 equal sized rolls. The easiest way to do this is to cut the large roll in half, then cut those halves in half again. This allows you to visually cut the four smaller pieces of dough into three equal sized rolls.
- Place the rolls in a lightly greased 9x13 inch baking pan. Tip: place the end rolls upside down so the cut edge is facing up. Then, gently flatten the roll to the level of all the other rolls. This will help it appear similar to the other rolls once baked.
- Cover the rolls with plastic wrap and allow them to rise until nearly doubled in size and are starting to touch each other. This can take anywhere from 6-12 hours so make sure you keep an eye on them and don't bake them before they have risen. Note: Once the rolls have fully proofed, you can either bake them or refrigerate overnight to bake the next day.
When Ready to Bake
- Preheat oven to 350℉
- Brush the rolls with remaining 2 tablespoons of milk.
- Bake in preheated oven for 25-30 minutes. If you refrigerated the rolls prior to baking them, add an extra 5 minutes to the baking time. The rolls should reach an internal temperature of 195℉. I highly recommend testing the temperature for doneness as different altitudes and ovens can result in a variable baking time. Allow to cool 20 minutes before spreading with the icing.
To Make the Icing
- Use a hand mixer or stand mixer on medium speed to cream together the softened butter and cream cheese. Add the orange zest, orange juice and powdered sugar, and continue to mix on low speed until fully combined and the icing is light and fluffy.
- Use a spoon or rubber spatula to spread the icing over the surface of the rolls. Serve warm.
Nutrition
Calories: 504kcalCarbohydrates: 67gProtein: 6gFat: 23gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 63mgSodium: 369mgPotassium: 135mgFiber: 1gSugar: 32gVitamin A: 762IUVitamin C: 3mgCalcium: 71mgIron: 2mg
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