Orange Cardamom Sourdough Rolls
Orange Cardamom Sourdough Rolls
Ingredients
For the Sourdough Rolls
- 1 cup active sourdough starter
- 1 cup warm milk, about 95-105°F
- 1/4 cup granulated sugar
- 3 1/2 cups bread flour
- 1 teaspoon salt
- 1 1/2 teaspoons ground cardamom
- 1 tablespoon orange zest, from 1-2 oranges
- 1/4 cup unsalted butter, softened
For the Orange Glaze
- 1 cup powdered sugar
- 2 tablespoons fresh orange juice
- 1/2 teaspoon orange zest, for garnish, optional
Instructions
- 1
In a large mixing bowl, combine the active sourdough starter, warm milk, and granulated sugar. Stir until the sugar is dissolved and the mixture is well combined.
⏱️ 5 min
- 2
Add the bread flour, salt, ground cardamom, and orange zest to the starter mixture. Mix with a wooden spoon or your hands until a shaggy dough forms. Cover the bowl and let it rest for 30 minutes (autolyse).
⏱️ 30 min
- 3
Add the softened unsalted butter to the dough. Knead the dough in the bowl or on a lightly floured surface for 8-10 minutes, until it is smooth, elastic, and passes the windowpane test. Alternatively, use a stand mixer with a dough hook for 6-8 minutes.
⏱️ 10 min
- 4
Place the dough in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a damp towel and let it bulk ferment at room temperature (around 70-75°F) for 4-6 hours, performing 3-4 sets of stretch and folds every 30-45 minutes during the first 2-3 hours. The dough should double in size.
⏱️ 240 min
- 5
Gently turn the dough out onto a lightly floured surface. Divide the dough into 8 equal pieces. Shape each piece into a tight ball by gently pulling the edges under and rolling it against the counter.
⏱️ 10 min
- 6
Arrange the shaped rolls on a parchment-lined baking sheet, leaving some space between them. Cover loosely with plastic wrap or a clean kitchen towel. Proof the rolls at room temperature for 2-4 hours, or cold proof in the refrigerator overnight (8-12 hours). They should look puffy and slightly increased in size.
⏱️ 120 min
- 7
Preheat your oven to 375°F. If cold proofing, remove the rolls from the refrigerator about 30 minutes before baking.
⏱️ 20 min•🌡️ 375
- 8
Bake the rolls for 20-25 minutes, or until golden brown on top and cooked through. If they are browning too quickly, you can loosely tent them with foil.
⏱️ 25 min•🌡️ 375
- 9
While the rolls are cooling slightly, prepare the glaze. In a small bowl, whisk together the powdered sugar and fresh orange juice until smooth. If the glaze is too thick, add a few drops more orange juice; if too thin, add a little more powdered sugar.
⏱️ 5 min
- 10
Once the rolls are warm but not hot, drizzle generously with the orange glaze. Garnish with extra orange zest, if desired. Serve warm or at room temperature.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Orange Cardamom Sourdough Rolls
Ingredients
For the Sourdough Rolls
- 1 cup active sourdough starter
- 1 cup warm milk, about 95-105°F
- 1/4 cup granulated sugar
- 3 1/2 cups bread flour
- 1 teaspoon salt
- 1 1/2 teaspoons ground cardamom
- 1 tablespoon orange zest, from 1-2 oranges
- 1/4 cup unsalted butter, softened
For the Orange Glaze
- 1 cup powdered sugar
- 2 tablespoons fresh orange juice
- 1/2 teaspoon orange zest, for garnish, optional
Instructions
- 1
In a large mixing bowl, combine the active sourdough starter, warm milk, and granulated sugar. Stir until the sugar is dissolved and the mixture is well combined.
⏱️ 5 min - 2
Add the bread flour, salt, ground cardamom, and orange zest to the starter mixture. Mix with a wooden spoon or your hands until a shaggy dough forms. Cover the bowl and let it rest for 30 minutes (autolyse).
⏱️ 30 min - 3
Add the softened unsalted butter to the dough. Knead the dough in the bowl or on a lightly floured surface for 8-10 minutes, until it is smooth, elastic, and passes the windowpane test. Alternatively, use a stand mixer with a dough hook for 6-8 minutes.
⏱️ 10 min - 4
Place the dough in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a damp towel and let it bulk ferment at room temperature (around 70-75°F) for 4-6 hours, performing 3-4 sets of stretch and folds every 30-45 minutes during the first 2-3 hours. The dough should double in size.
⏱️ 240 min - 5
Gently turn the dough out onto a lightly floured surface. Divide the dough into 8 equal pieces. Shape each piece into a tight ball by gently pulling the edges under and rolling it against the counter.
⏱️ 10 min - 6
Arrange the shaped rolls on a parchment-lined baking sheet, leaving some space between them. Cover loosely with plastic wrap or a clean kitchen towel. Proof the rolls at room temperature for 2-4 hours, or cold proof in the refrigerator overnight (8-12 hours). They should look puffy and slightly increased in size.
⏱️ 120 min - 7
Preheat your oven to 375°F. If cold proofing, remove the rolls from the refrigerator about 30 minutes before baking.
⏱️ 20 min•🌡️ 375 - 8
Bake the rolls for 20-25 minutes, or until golden brown on top and cooked through. If they are browning too quickly, you can loosely tent them with foil.
⏱️ 25 min•🌡️ 375 - 9
While the rolls are cooling slightly, prepare the glaze. In a small bowl, whisk together the powdered sugar and fresh orange juice until smooth. If the glaze is too thick, add a few drops more orange juice; if too thin, add a little more powdered sugar.
⏱️ 5 min - 10
Once the rolls are warm but not hot, drizzle generously with the orange glaze. Garnish with extra orange zest, if desired. Serve warm or at room temperature.
⏱️ 5 min