Ingredients

• -Sweet Stiff Levain (10-12 hours or overnight at 78 degrees)
• 20 grams ripe sourdough starter
• 20 grams granulated sugar
• 100 grams bread flour
• 50 grams lukewarm water About 110°
• -Sourdough Orange Roll Dough (½ batch)
• 90 grams levain
• 220 grams lukewarm whole or 2% milk
• 56 grams unsalted butter, melted
• 57 grams granulated Sugar
• 1 large egg
• 6 grams Salt
• 475 grams bread flour
• Zest of one orange
• -Orange Roll filling
• ½ c packed light brown sugar
• 1 teaspoon fresh grated orange zest
• 1 teaspoon ground cinnamon
• ½ teaspoon Sea salt
• 1/8 teaspoon ground cloves.
• 1 Tablespoon soft or melted butter
• - Orange glaze (sticky stuff)
• 1/2 c packed light brown sugar
• 14c butter
• 1/4c fresh squeezed juice from orange
• IT honey
• 1/8 teaspoon sea salt
• -Glaze orange topping
• 1c powdered sugar
• 1/2-1 teaspoon orange zest, freshly grated
• Enough fresh juice from orange to make smooth glaze when mixed.

Directions

• 1. Levain - mix together ripe sourdough starter, flour, sugar + water. Knead until levain forms a cohesive ball. Cover and let set 10-12 hours until levain has doubled or tripled in size and is active domed.
• 2. Orange Rolls (soundough)
• •Warm milk in microwave or on stove.
• Should be around 90-100.
• To the bowl of stand mixer with dough hook, add 90 grams of levain, warmed milk + melted butter. Blend a few minutes to break up levain into the liquid. Add sugar, egg, salt, orange zest and Most of the flour. Turn on and Knead a few minutes. Add remainder of bread flour as needed. Dough Should be tacky, not overly sticky + Should pull into a ball away from the edges. Knead for a total 8-10 minutes until dough is soft, Smooth, & passes windowpane test.
• Cover dough + set in warm place 78° for 4 hours. Colder temperature will need longer bulk fermentation time.
• At end of 4 hours, dough should be puffed up feel elastic. If not, let bulk ferment another 30 min and Check again.
• * Overnight option. When bulk fermentation has finished, you can cover + refrigerate.
• Proceed Shaping & proofing next day before baking.
• 3. Orange Glaze
• Near end of bulk fermentation or when beginning next day day if choosing overnight fermentation, make Orange glaze
• - In Small Saucepan, combine brown
• Sugar, bring butter, orange juice, honey + Salt to a boil over med-high heat, stirring gently to dissolve the sugar. Reduce heat to medium and cook, stirring Occasionally, until glaze thickens and coats back of Spoon, about 7 minutes. Set aside to cool Slightly.
• 4. For Filling (Orange filling)
• In a small bowl, combine brown Sugar, orange zest, cinnamon, salt + cloves. Pour over butter and use a fork to stir mixture until resembling wet sand. Set aside while you Prepare pan & rolls.
• 5. Shaping
• - Line a 9x 13 pan with parchment paper.Pour in the semi-cooled orange glaze.
• Roll dough into Approximate 14x10" rectangle. Spread orange filling over the dough best you can, up to the edges of the dough.
• Roll up the dough and cut Log of dough into 8-12 pieces. Depending
• on size wanted for rolls.
• (To make this easier, get dental floss, pull long strand, slide it under rolled dough, Being ends of floss up where you want to cut,cross them over top of dough & Pull, causing the "X" or cross to cut down through roll. This Keeps from squashing by trying to cut with a knife.)
• Place rolls on the glaze in pan.
• 6. Proofing
• Cover pan and let rise 80-85° until puffed and risen. About 3 hours.
• 7. Baking
• Preheat oven to 350° Bake rolls 20-25 minutes or until center roll reaches 200-210 on thermometer.
• 8. Frosting with Glaze orange topping/frosting.
• Invert warm rolls onto plate or platter.
• Remove parchment and allow to cool. In the meantime, prepare frosting by mixing Powdered sugar, orange zest and orange juice until desired consistency.
• Spread or drizzle frosting on rolls that are mostly cool. Enjoy!

Notes

• Roll
• * Stiff Levain and Sourdough Orange Roll dough Courtesy amybakesbread.com
• “Soft Sourdough Orange Rolls"
• * Orange roll filling and Orange Glaze
• Courtesy of FoodNetwork.com
• “Orange Sticky Buns" by
• Giada De Laurentiis
• * Glaze orange topping courtesy-me
• A Labor of Love -
• Combined recipes to simulate orange
• Sticky rolls my best friend's mom
• used to make for her that She
• never got the recipe to And to incorporate
• Sourdough into the recipe. Named
• after friend's dearly departed
• mother, who I used to call ‘mom' too.

Photos