Friend in Knead
Combine the tangy richness of sourdough with vibrant cranberry-orange filling and a luscious orange cream cheese glaze. Perfect for the holidays, this naturally leavened recipe features overnight fermentation for irresistibly soft, flavorful rolls that are as stunning as they are delicious.
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Sweet Starter (Night Before):
• 15g ripe sourdough starter
• 75g water
• 75g bread flour
• 15g granulated sugar
1. Mix all ingredients in a medium bowl until combined. Cover loosely and let rest at room temperature overnight (8–12 hours) until bubbly and active.
Dough Ingredients:
• 1/2 cup (120g) sweet starter (from above)
• 4 tbsp (57g) browned or melted butter, cooled
• 3/4 cup (180g) milk, slightly warmed
• 3 tbsp (50g) orange juice
• 1 large egg yolk
• 1 tsp vanilla extract
• 1/4 cup + 2 tbsp (60g) granulated sugar
• 3 1/2 cups (425g) all purpose flour (I use Bob's Mill organic all purpose linked here https://amzn.to/3OoPrFm)
• 1 1/2 tsp (10g) sea salt
Filling Ingredients:
• 1 1/2 cups (150g) fresh cranberries
• 1/4 cup (60g) honey
• 1/4 cup (60g) orange juice
• 1 tbsp orange zest
• 2 tsp cornstarch
• 1/2 tsp vanilla extract
• 1/4 tsp ground cardamom (optional)
• 1/8 cup granulated sugar
Butter for Assembly:
• 1/2 cup (115g) unsalted butter, softened
Cream Cheese Glaze:
• 8 oz (227g) cream cheese, room temperature
• 1/2 cup (115g) salted butter, softened
• 1 cup (120g) powdered sugar
• 4 tbsp (60g) orange juice (adjust for consistency)
• 2 tsp orange zest
• 1 tsp vanilla extract
Baker’s Schedule
Day 1: Prepare Sweet Starter (Evening)
1. Sweet Starter helps cut acidity and make your rolls less tangy. You can skip this step and use your fed starter if you want a more tart roll.
Combine all ingredients for the sweet starter in a straight edge vessel (jar). Cover loosely and leave at room temperature overnight (8–12 hours). Make sure starter has doubled before using.
Day 2: Dough Preparation and First Proof (Morning)
1. Mix the Dough (8:00 AM)
• In a large bowl, whisk together the browned butter and milk. Add the sweet starter, orange juice, egg yolk, vanilla extract, and sugar. Whisk until smooth.
• Gradually add the bread flour and sea salt, mixing until a shaggy dough forms. Knead the dough for 8–10 minutes until smooth and elastic, adding flour 1 tbsp at a time if sticky.
2. First Rise (9:00 AM)
• Place the dough in a lightly oiled bowl, cover, and let rise in a warm place (around 75°F) for 4–5 hours, performing one set of stretch-and-folds after the first 30 minutes. The dough should expand by about 50%. (I love these straight edge containers that make it easy to see how much my dough has risen https://amzn.to/41asbCq)
3. Refrigerate (2:00 PM)
• Cover the bowl tightly and refrigerate overnight (up to 16 hours). This slows fermentation and enhances flavor.
Day 3: Shaping and Baking (Morning)
1. Prepare Filling (7:00 AM)
• In a small saucepan, combine cranberries, sugar, honey, orange juice, orange zest, and cardamom. Cook over medium heat, stirring occasionally, until cranberries burst and the mixture thickens (5 minutes).
• Whisk cornstarch with 1 tbsp water to make a slurry. Add to the cranberry mixture and cook for 1 minute, stirring constantly.
• Remove from heat, stir in vanilla extract, and transfer to a dish to cool completely.
2. Shape the Rolls (8:00 AM)
• Roll the dough into a 12x18” rectangle on a floured surface.
• Spread softened butter evenly across the dough, leaving a 1/2” border at the top.
• Spread cooled cranberry filling over the buttered dough.
• Roll tightly from the long edge to form a log and mark for 12 rolls.
• Slice the log into 12 even pieces (use floss for clean cuts) and arrange in a 9x13” pan lined with parchment. (This 9x13 pan is my favorite https://amzn.to/499bWaI)
3. Final Proof (8:30 AM)
• Cover the pan and let the rolls rise in a warm place for 3–4 hours until puffy and doubled in size.
Bake and Frost (Late Morning)
1. Bake (11:30 AM)
• Preheat the oven to 375°F (190°C). Bake the rolls for 35-40 minutes, or until golden brown and centers feel firm to touch.
2. Prepare the Glaze
• Beat cream cheese, butter, and vanilla until smooth. Add powdered sugar, orange juice, and zest, mixing until creamy and spreadable.
3. Cool and Frost (12:00 PM)
• Let rolls cool for 10–15 minutes, then spread or pipe the glaze generously over the rolls.
Enjoy!
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