Long-Fermented Sourdough Orange Rolls
For the Sweet Levain:
100g organic all-purpose flour
100g water
125g bubbly starter
23g organic cane sugar
For the Dough:
210g unsalted organic butter, melted and cooled
250g spelt flour
250g organic all purpose flour
250g sweet levain (from above)
4 large eggs, room temperature
75g organic cane sugar
45g whole milk, room temperature
9g Celtic sea salt
For the Filling:
200g organic cane sugar
Zest from 3 organic oranges
1g Celtic sea salt
57g unsalted butter, melted and cooled
For the Glaze:
113g organic cream cheese, softened
14g fresh orange juice
Zest of 2 organic oranges
4g vanilla extract
154g organic powdered sugar
- Yield: Makes 12 rolls
- Category: breakfast
Ingredients
- For the Levain: The night before you want to make the dough, put flour, water, starter, and organic cane sugar in a mixing bowl. Stir the ingredients together until combined. Cover with a clean cloth and let sit overnight for at least 8-10 hours.
- For the Dough: Place the butter, spelt, flour, sweet levain build (from above), eggs, cane sugar, whole milk and sea salt in the bowl of a standing mixer. Mix on low using the beater attachment for 5 minutes. After 5 minutes, remove the beater attachment and put on the dough hook. Mix for 8 minutes on medium.
- Stretch and Fold: Cover the bowl with a clean cloth and let sit for 30 minutes. Stretch and fold the dough four times (watch this video and start at the 1:01 minute mark). After you stretch and fold the first time, place a clean cloth over the dough and let it sit for 30 minutes. Then, stretch and fold the dough again, place a clean cloth over the dough and let sit for another 30 minutes. Repeat two more times for a total of four times.
- After the stretch and fold process, cover the dough really well with plastic wrap (or a lid, if you have one) and place the dough in the refrigerator. Let the dough ferment for 48-72 hours.
- To Make the Orange Rolls: Roll the dough out to an 12×9-inch rectangle. Using a pastry brush, spread the melted and cooled butter over the dough and then top with the combined sugar mixture. Roll up and cut into 12 rolls. Put rolls in a buttered 13×9-inch pan, cover with a cloth and let sit for 5 hours at room temp (they won’t rise much until they go into the oven).
- Or, if you’d like to bake the orange rolls for breakfast, let the rolls sit, covered, at room temperature overnight for 8-10 hours. Keep in mind, because there will be a longer rising time, the rolls will rise a bit more when baked than if you only let them rise for 5 hours and some rolls might be taller than others. They will taste exactly the same as the 5 hour rise option, but the rolls will be much taller.
- To Bake: Preheat the oven to 350ºF and adjust the rack to the middle position. Bake for 50-60 minutes, until golden brown on top.
- For the Glaze: Whisk together the cream cheese, orange juice, orange zest, vanilla and powdered sugar until smooth. Using an offset spatula, spread the glaze evenly over the warm cinnamon rolls. Best served warm.