5 from 1 vote

Sourdough Orange Sweet Rolls

These sourdough orange sweet rolls are pillowy soft and citrusy sweet. They are perfect for slow mornings, breakfast and brunch.

Servings: 12 rolls

Prep Time:1 30

Cook Time:16

Resting & Rising Time:12

Total Time:13 46

First, add all of the dough ingredients to a large 4 or 5 quart mixing bowl or the bowl of a stand mixer.
Using the dough hook attachment on your mixer, or a dough whisk if mixing by hand, mix the ingredients until fully combined forming a pliable dough. The dough should be smooth and elastic, pulling away from the sides of the bowl. It should not feel tacky—soft, but easy to handle.

For dough that feels wet and sticky, give it a few minutes covered to rest before testing the consistency again. If after 10 minutes the dough is still tacky, add a dusting more of bread flour, knead for a few minutes and see if the dough will pull away from the sides of the bowl with ease.
If the dough looks too dry, get your hands slightly wet and knead the dough for a few more minutes. You want a nice, glossy ball of dough.

Cover the dough with plastic wrap or a moist towel and let it rest for 30 minutes. This allows the flour to hydrate and helps begin gluten development.
Covering the bowl with lightly oiled plastic wrap, an airtight lid or a damp tea towel will prevent the surface from drying out.

Perform 3 sets of stretch and folds, spaced every 30 minutes to 1 hour apart.
To do a stretch and fold, gently stretch one side of the dough upward and fold it over itself into the center of the ball of dough. Rotate the bowl and repeat until all sides have been folded over.
This encourages gluten development, strengthens the dough and improves structure for pillowy sourdough orange sweet rolls that rise beautifully.

After the three sets of stretch and folds, cover the dough again and allow it to bulk ferment until doubled in size. The time needed will depend on the temperature of your kitchen and the activity of your starter. (Anywhere from 8-16 hours from my experience leaving the dough on the counter)

For a longer, slower ferment, place the dough in the refrigerator overnight and up to 72 hours. This process adds more of a tangy flavor with the longer fermentation, helps break down harder to digest properties in the flour and allows flexibility with baking. Slowing down the rise process in the fridge allows you to pull the dough out of the fridge to bake at your convenience.

While the dough is in the process of bulk fermentation, mix together the filling ingredients and set aside.

Roll the dough out into a 12 x 18-inch rectangle.
Spread softened butter evenly over the dough, then evenly coat with the filling mixture on top of the butter.
Slice the dough into 1-inch strips along the 12 inch side. This will result in 12 sourdough orange sweet rolls.
Roll each strip individually and firmly. Place each roll into a 9 x 13-inch pan.

Cover the pan with a moist tea towel and let the rolls rise for about 2 hours, or until puffy.

Move the top rack to the center level inside the oven. Preheat the oven to 350 degrees.
After the oven has fully preheated, bake the rolls for 16-20 minutes until lightly golden on the tops and baked through. If any part of the roll looks gooey or shiny, add a few more minutes to baking. *Note: Oven performance can vary. Know your oven and start at the lower end of the baking time if you are unsure. Add time in 1-2 minute increments as needed.

Remove the rolls from the oven and allow them to cool slightly. Top with icing while still warm. Sourdough orange sweet rolls are delicious served warm or at room temperature.

Store sweet rolls in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

Course: Breakfast, Brunch

Keyword: sourdough, sourdough baking

Author: Amanda Brecto