Soft Sourdough Orange Rolls

Mix together ripe sourdough starter, all purpose flour, granulated sugar and water. Knead the levain until it forms a cohesive ball. Set in a liquid measuring cup and cover for 10-12 hours until the levain has doubled or tripled in size and is active and domed.

Warm the milk in the microwave (about 1 1/2 minutes full power) or on the stove. It should be around 90-100ºF, no warmer than that. To the bowl of a stand mixer with a dough hook, add the ripe levain, warmed milk and melted butter.

Add the sugar, eggs, salt, orange zest and most of the bread flour. Turn on the dough hook and knead for a few minutes. Add the remainder of the bread flour as needed. The dough should be tacky, not overly sticky and should all cling to one side of the bowl (or away from the edges depending on your mixer). Knead for a total of 8-10 minutes until the dough is smooth, soft and can pass the windowpane test.

Bulk Fermentation: Put the dough in a container and cover. Set the dough in a warm, 78ºF place for 4 hours. Take the temperature of the dough as needed to keep the dough temperature right around 78 degrees F. This temperature is optimal for fermentation.

At the end of about 4 hours, the dough should be puffed up and feel very elastic. If it doesn't feel this way, let it bulk ferment for another half hour and check again.

Overnight Option: At this point, after the bulk fermentation has finished, you can cover the dough and put it in the refrigerator. Proceed with the recipe the next day, shaping and proofing the rolls before baking. This allows you to time the orange rolls for breakfast or brunch if desired.

Mix up the Filling: Near the end of bulk fermentation, mix up the orange roll filling. To a small bowl, add the melted butter, sugar, orange zest and flour. Mix together. Set aside.

Shaping: Line a half sheet pan (18 by 13 inches) with parchment paper. Cut the dough in half and roll one half of the dough out into an approximate 14 by 10 rectangle. Spread the orange filling all over the dough with your fingers or a spatula, making sure to cover up to the edges of the roll dough. Starting with the dough closest to you, roll up the orange rolls and pinch together the seam. Flip the roll over, seam side down. Cut the long log of dough into 12 equal pieces. Place the orange rolls on the parchment paper, snuggling all 12 rolls together on half of the pan. Repeat with the other piece of dough, nestling the other 12 rolls on the other half of the pan. You will have 24 rolls total.

Proofing: Cover the pan and let rise in a 80-85ºF place until puffed up and risen, about 3-4 hours. Do not bake these rolls if they have not risen.

Baking: Pre-heat the oven to 350ºF. Bake for about 20-25 minutes until baked all the way through.

Orange Roll Frosting: Using a hand mixer, whip together softened butter and cream cheese. Add the powdered sugar, orange juice (from one orange), orange zest and a pinch of salt. Whip together for 2-3 minutes, scraping down the sides of the bowl as needed. The frosting should be light and fluffy.

Spread frosting over the tops of the orange rolls while they are still warm. Enjoy!