Delicious Sourdough Discard Orange Rolls Recipe

I’ve always been a fan of using up my sourdough discard in creative ways. There’s something special about turning what could be waste into something truly delicious – especially when it involves warm, gooey cinnamon rolls. The addition of orange gives these rolls a bright, fresh twist that makes them perfect for weekend mornings.

These sourdough discard orange rolls have become a regular in my kitchen, especially during the slower winter months when I want something comforting but not too heavy. I usually start them the night before, letting the dough do its thing while I sleep. That way, we wake up to the most amazing smell of freshly baked rolls without having to rush around first thing in the morning.

If you’ve got some sourdough discard sitting in your fridge and a craving for something sweet, these rolls are calling your name. They’re easier to make than you might think, and the tang from the sourdough adds an extra layer of flavor that regular orange rolls just can’t match.

What Kind of Orange Should I Use?

For these orange rolls, you’ll want to reach for fresh navel oranges since they provide the perfect balance of sweet-tart flavor and plenty of fragrant zest. While Valencia oranges can work in a pinch, navel oranges are typically easier to zest and tend to be more consistently sweet throughout the year. A medium to large navel orange should give you the amount of juice and zest needed for this recipe. Just make sure to choose oranges that feel heavy for their size and have a firm, smooth skin – these will give you the most juice and the easiest zesting experience. When zesting, remember to only take the orange part of the peel, avoiding the white pith underneath which can add unwanted bitterness.

Options for Substitutions

Let’s talk about what you can swap in this recipe while still keeping those lovely orange rolls tasty:

• Sourdough starter/discard: This is a key ingredient that can’t be substituted since it’s central to the recipe. If you don’t have sourdough starter, you might want to look for a different orange roll recipe that uses commercial yeast instead.
• Orange juice and zest: While fresh is best, you can use store-bought orange juice in a pinch. For zest, you could use a mix of lemon and mandarin zest, though this will change the flavor profile slightly. If using store-bought juice, reduce the amount by 25% and make up the difference with water.
• Cane sugar: Feel free to use regular white sugar or brown sugar instead. If using brown sugar, the rolls will have a slightly more caramel-like flavor.
• All-purpose flour: You can use bread flour for a chewier texture, or replace up to 50g with whole wheat flour for a nuttier taste. Just note that whole wheat might make the rolls a bit denser.
• Raw sugar: Regular granulated sugar or brown sugar works fine here. Coconut sugar is another option, though it will give a slightly different flavor.
• Corn starch: You can swap this with potato starch or arrowroot powder in equal amounts.

Watch Out for These Mistakes While Baking

The trickiest part of making sourdough orange rolls is working with the temperature of your ingredients – using cold butter or eggs can prevent proper dough development, so make sure all your ingredients are at room temperature before starting.

When incorporating the orange zest, avoid the common mistake of using the white pith beneath the orange peel, as this can add unwanted bitterness – instead, only grate the bright orange outer layer.

The dough’s texture is crucial – undermixing will result in tough rolls while overmixing can make them dense, so stop mixing once the dough becomes smooth and slightly tacky but still pulls away from the sides of the bowl.

For the best rise, don’t rush the proofing process – depending on your room temperature and starter strength, it might take anywhere from 4-12 hours, and you’ll know it’s ready when the dough has visibly puffed up and feels light to the touch.

What to Serve With Orange Rolls?

These citrusy sourdough rolls are perfect for breakfast or brunch, and they pair wonderfully with a hot cup of coffee or tea. If you’re serving them for breakfast, add some crispy bacon or breakfast sausage on the side to balance out the sweetness. A simple fruit salad made with fresh berries and citrus segments makes a nice complement to these rolls, picking up on the orange flavors while adding a fresh element to your plate. For a special weekend brunch, serve them alongside scrambled eggs and a glass of cold milk or fresh-squeezed orange juice.

Storage Instructions

Keep Fresh: These sourdough orange rolls stay fresh at room temperature for up to 2 days when kept in an airtight container. For best results, place a paper towel in the bottom of the container to absorb any excess moisture and keep them from getting soggy.

Refrigerate: Want to keep them longer? Pop them in the fridge in a sealed container for up to 5 days. Just remember that the texture might become a bit firmer when chilled, but they’re still super yummy!

Make Ahead: You can prep these rolls the night before! After shaping, cover them and let them do their final rise in the fridge overnight. In the morning, just let them sit at room temperature for about 30 minutes before baking. It’s perfect for fresh, warm rolls without the early morning fuss.

Warm Up: To bring back that fresh-baked goodness, pop a roll in the microwave for 10-15 seconds, or wrap it in foil and warm it in a 300°F oven for about 5 minutes. The gentle heat will make them soft and pillowy again!

Preparation Time	30-40 minutes
Cooking Time	20 minutes
Total Time	9-11 hours
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 700-800
• Protein: 15-20 g
• Fat: 30-35 g
• Carbohydrates: 100-110 g

Ingredients

For the dough:

• 25g egg
• 35g orange juice
• 10g orange zest (from about 1 medium orange)
• 25g sourdough discard (active or unfed works here)
• 150g all-purpose flour (I use King Arthur all-purpose flour for consistent results)
• 35g milk
• 22g unsalted butter (melted and cooled to room temperature)
• 1/4 tsp salt
• 30g sugar

For the filling:

• 10g orange zest
• 15g unsalted butter (I like Kerrygold unsalted butter for this)
• 5g corn starch
• 50g raw sugar

For the topping:

• 1 tbsp raw sugar
• 10g orange zest (finely zested for even distribution)

For the egg wash:

• 1 tsp milk
• 25g egg

Step 1: Prepare the Orange and Dough Ingredients

At 10:30pm, zest and juice one orange, allowing some pulp if desired.

Cover and set aside as this will be part of the dough, filling, and icing for the next day.

Next, combine sourdough discard, milk, orange zest and juice, egg, sugar, and salt until well integrated.

Add in the flour and knead the mixture until a dough forms.

Incorporate the butter using your fingers, continuing to knead until the dough achieves a smooth and elastic consistency.

Cover the dough and let it rise in a cool place for 8-10 hours.

Store the remaining orange zest, juice, and egg covered in the refrigerator for use the following day.

Step 2: Roll and Fill the Dough

After the dough has risen, lightly dust a work surface with flour and transfer the dough onto it.

With a rolling pin, roll the dough into roughly a 6×12″ sheet, ensuring that the 6″ side is facing you.

Spread the butter evenly over the dough.

Mix together the remaining filling ingredients and sprinkle them over the buttered dough, pressing gently to adhere.

Step 3: Shape and Second Rise

Tightly roll the dough starting from the short end that is closest to you.

With the seam side facing downward, cut the rolled dough into six even pieces.

Transfer these to a lined baking sheet, cover them, and allow them to rise for an additional 2-3 hours.

Step 4: Preheat Oven and Prepare Toppings

Preheat your oven to 350°F.

For the topping, combine the reserved orange zest with sugar and set aside.

Prepare the egg wash by mixing a beaten egg with a little milk.

Once the rolls have risen, brush them with the egg wash and generously sprinkle with the orange sugar topping you prepared earlier.

Step 5: Bake and Serve

Bake the rolls for about 20 minutes or until they start to turn golden brown.

Remove from the oven and allow them to cool for approximately 20 minutes before serving.

Enjoy the fragrant and delicious rolls as a sweet treat!