A DailySimmer – Long-Fermented Sourdough Orange Rolls – Deliciously Organic Recipe

Ingredients

The Levain (Make the night before)

• 3/4 cup all-purpose flour
• 1/2 cup water (scant)
• 1/2 cup active, bubbly sourdough starter
• 2 tbsp cane sugar

The Dough

• 1 cup (2 sticks) unsalted butter, melted and cooled (remove 1 tbsp)
• 2 cups spelt flour
• 2 cups all-purpose flour
• 4 large eggs, room temperature
• 1/3 cup + 1 tbsp cane sugar
• 3 tbsp whole milk
• 1 1/2 tsp sea salt

The Filling

• 1 cup cane sugar
• Zest of 3 oranges
• Pinch of sea salt
• 4 tbsp (1/2 stick) unsalted butter, melted

The Glaze

• 4 oz cream cheese, softened
• 1 tbsp fresh orange juice
• Zest of 2 oranges
• 1 tsp vanilla extract
• 1 1/4 cups powdered sugar

Instructions

1. Build the Levain: The night before mixing, stir the flour, water, starter, and sugar in a bowl. Cover and leave on the counter for 8–10 hours. It should be bubbly and pleasant smelling in the morning.
2. Mix the Dough: In your stand mixer, add the cooled melted butter, both flours, all the levain, eggs, sugar, milk, and salt. Use the paddle attachment on low for 5 minutes. It will look like a batter. Switch to the hook and knead on medium for 8 minutes. It will still look wet.
3. Strength Building: Cover the bowl and let it sit for 30 minutes. Perform a “stretch and fold”—grab one side of the dough, pull it up, and fold it over to the center. Rotate the bowl and repeat. Do this 3 more times, resting 30 minutes between each set. By the end, the dough should feel smoother and stronger.
4. The Long Cold Ferment: Cover the bowl tightly (plastic wrap works best to prevent a skin from forming). Put it in the fridge for at least 48 hours, up to 72 hours. This develops the flavor and makes the dough handleable.
5. Shape: Take the cold dough out. Roll it into a 12×9 inch rectangle. Brush with the 4 tbsp melted butter. Rub the orange zest into the filling sugar with your fingers to release the oils, then sprinkle over the dough. Roll it up tight and cut into 12 slices. Place them in a buttered 9×13 pan.
6. Final Proof: Cover and let rise at room temperature for 5 hours. If you leave them overnight (8-10 hours), they will get very tall and might lean over, but they still taste fine.
7. Bake: Preheat oven to 350°F. Bake for 50–60 minutes. Check them at the 40-minute mark; if they are getting too dark, tent with foil.
8. Glaze: Mix the glaze ingredients. Spread over the rolls while they are still warm so it melts into the spirals.

Why You’ll Love This Recipe

• Gut Friendly: The long fermentation breaks down a lot of the gluten and antinutrients in the grain.
• Flavor Depth: Commercial yeast gives a flat flavor; sourdough gives a complex, slightly tangy backdrop to the sweet orange.
• Make Ahead: Since the dough sits in the fridge for days, you can do the work on Wednesday and bake on Saturday morning.

Chef’s Tips for Perfection

• Cold Dough is Key: Do not try to roll this dough out if it hasn’t been chilled. It has a high butter content and will turn into a greasy mess if it’s warm.
• The Rise: Don’t expect these to explode in size during the final proof like Cinnabons. Sourdough enriched dough rises slowly and modestly. The oven spring will do the rest of the work.
• Orange Zest: Use organic oranges if you can, since you are using so much of the peel. Wash them well regardless.

Storage and Reheating

Sourdough pastries actually stay fresh longer than yeast ones. Keep them in an airtight container at room temperature for 3 days. To reheat, microwave for 15-20 seconds. The glaze will melt again and they’ll be soft as new.

Nutritional Notes

These are calorically dense due to the butter and sugar. While the fermentation offers some digestive benefits, it is still a rich dessert roll.

A DailySimmer – Long-Fermented Sourdough Orange Rolls – Deliciously Organic Recipe