Description
Delight in these rustic Sourdough Sweet Rolls with Blood Orange Glaze, a perfect blend of tangy sourdough, hearty whole grains, crunchy nuts, and warm cardamom sweetness. Ideal for a leisurely breakfast or brunch, these rolls are naturally leavened and lightly sweetened, finished with a luscious, fragrant blood orange glaze that adds a bright, citrusy contrast.
Ingredients
Units
Scale
Dough Ingredients
- 1 cup bubbly sourdough starter
- 1 cup water
- 1/4 cup walnut oil
- 1/4 cup honey
- 4 cups flour (2 cups artisan bread flour and 2 cups whole wheat flour)
- 1/4 cup chopped walnuts
- 2 tablespoons flax seeds
- 1 tablespoon chia seeds soaked in 2 tablespoons water
- 2 teaspoons salt
Filling and Glaze Ingredients
- 3 tablespoons butter or coconut oil, melted
- 2 teaspoons ground cardamom
- 1/3 cup brown sugar
- 2 cups powdered sugar
- 4-5 tablespoons blood orange juice (juice from about 1 1/2 blood oranges)
Instructions
- Mix the Dough: Attach a dough hook to your stand mixer and pour in the bubbly, well-fed sourdough starter. Add water, walnut oil, honey, artisan bread flour, whole wheat flour, chopped walnuts, flax seeds, and soaked chia seeds. Mix until just combined, then let the dough rest for 10 minutes to hydrate.
- Add Salt and Knead: Sprinkle the salt over the dough and mix for 3 minutes on medium speed to develop gluten and incorporate the salt evenly.
- First Rise: Remove the bowl from the mixer, cover, and place it in a warm spot for about 5 hours, until the dough has doubled in size, signaling active fermentation.
- Prepare Pan and Roll Dough: Grease a 9 x 13 inch pan with butter or coconut oil. Punch down the risen dough and transfer it to a lightly floured surface. Flour your rolling pin and roll the dough into an approximate 15 x 9 inch rectangle. If the dough resists and springs back, let it rest for 15-20 minutes and try rolling again.
- Add Filling and Shape Rolls: Pour the melted butter or coconut oil over the rolled dough and spread evenly. Sprinkle the ground cardamom and brown sugar over the surface. Starting with one long edge, tightly roll the dough toward the opposite edge. Slice the roll into 12 equal pieces by halving and quartering as described.
- Second Rise: Arrange the rolls cut side up in the greased pan. Cover with a towel and let them rise in a warm place for 2-3 hours until doubled again. In colder weather, this may take longer.
- Chill or Bake: Once the rolls have risen, cover with plastic wrap and refrigerate if baking the next day. Alternatively, bake immediately for fresh rolls.
- Preheat and Bake: Remove rolls from the fridge and preheat the oven to 450°F (232°C). Bake the rolls at 450°F for 5 minutes, then reduce heat to 425°F (218°C) and bake for an additional 17-18 minutes until golden brown and cooked through.
- Prepare Blood Orange Glaze: While the rolls bake, whisk together powdered sugar and blood orange juice to desired consistency—a thick but pourable glaze. Adjust with more juice or sugar as needed.
- Glaze and Serve: Remove the baked rolls from the oven and let cool for 5-10 minutes. Pour the blood orange glaze generously over the warm rolls. Serve immediately, ideally with freshly brewed coffee for a delightful treat.
Notes
- This recipe features whole grain flours combined with nuts and seeds for added texture and nutrition.
- Flax and chia seeds are added soaked or raw to enhance fiber and omega-3 content.
- The dough requires two rises; both time and ambient temperature affect proofing duration.
- Rolling the dough may require resting if it springs back due to elasticity.
- Glazing is done warm post-baking to maximize flavor and presentation.
- These rolls can be prepared a day ahead, refrigerated, and baked fresh in the morning for convenience.
Nutrition
- Serving Size: 1 roll
- Calories: 280 kcal
- Sugar: 15 g
- Sodium: 280 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 5 mg
