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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.

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).

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.

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.

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.

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.

Preheat your oven to 375°F. If cold proofing, remove the rolls from the refrigerator about 30 minutes before baking.

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.

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.

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.


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.

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).

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.

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.

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.

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.

Preheat your oven to 375°F. If cold proofing, remove the rolls from the refrigerator about 30 minutes before baking.

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.

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.

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.
