The holiday season brings with it an air of cheer, warmth, and festive traditions. One such tradition that can elevate any breakfast or dinner spread is Cranberry Orange Sourdough Rolls. These rolls combine the tart, refreshing bite of cranberries with the sweet, citrusy zing of orange, all nestled in a soft, slightly tangy sourdough base. Whether you’re baking them for your holiday breakfast or as a side dish for dinner, they’re sure to impress guests and family alike.
In this article, we’ll dive deep into how to make these delightful rolls, offering a step-by-step guide, the origin of the recipe, ingredient list with quantities, and a few variations to suit your taste. By the end, you’ll have mastered the art of baking Cranberry Orange Sourdough Rolls, and your kitchen will be filled with a festive aroma that’s hard to resist.
What is Cranberry Orange Sourdough Rolls?
Cranberry Orange Sourdough Rolls are a type of bread roll made with a blend of sourdough starter, freshly squeezed orange juice, orange zest, and dried cranberries. The dough is enriched with butter, milk, and sugar, which results in a soft and flavorful bread. The tanginess of the sourdough perfectly complements the sweetness of the cranberries and the citrusy freshness of the orange.
The rolls are then baked until golden brown, and the optional honey-orange glaze gives them an added touch of sweetness and shine. These rolls are perfect for the holiday season and make an excellent addition to any meal.
The Origin of Cranberry Orange Sourdough Rolls
Cranberry Orange Sourdough Rolls are a delightful variation of traditional sourdough rolls. While sourdough itself has a long history, dating back to ancient Egypt, this specific combination of cranberries and orange is often found in North American festive recipes, particularly during Thanksgiving and Christmas. The tanginess of sourdough pairs beautifully with the tart cranberries and zesty oranges, making it an ideal holiday treat.
This recipe brings together two beloved ingredients—cranberries and oranges—that are staples in many holiday baking traditions. By incorporating them into a sourdough-based roll, the recipe blends modern baking techniques with traditional holiday flavors, creating a unique and delicious result.
Ingredients for Cranberry Orange Sourdough Rolls
To create these Cranberry Orange Sourdough Rolls, you’ll need the following ingredients. The list below includes measurements to yield approximately 12 rolls.
Dough Ingredients:
- 120 g (½ cup) active sourdough starter (100% hydration, bubbly and recently fed)
- 240 g (1 cup) warm milk (whole or 2%)
- 60 g (¼ cup) orange juice (freshly squeezed preferred)
- 1 tbsp orange zest (about 1 large orange)
- 75 g (⅓ cup) unsalted butter, softened
- 75 g (⅓ cup) sugar
- 1 large egg
- 520–550 g (4–4½ cups) all-purpose flour or bread flour
- 8 g (1½ tsp) salt
Add-ins:
- ¾ cup (100 g) dried cranberries (or 1 cup fresh, lightly chopped)
- Optional: ¼ cup (30 g) chopped pecans or walnuts
Glaze (Optional):
- 2 tbsp melted butter
- 1 tbsp honey or maple syrup
- ½ tsp orange zest
Step-by-Step Preparation of Cranberry Orange Sourdough Rolls
1. Feed Your Starter & Mix Wet Ingredients
Before you begin, ensure your sourdough starter is active and bubbly. This is important because a well-fed starter gives the rolls the necessary lift and flavor. In a large bowl, whisk together:
- Warm milk, orange juice, orange zest, butter, sugar, egg, and sourdough starter.
Mix everything together until fully combined. This will create a fragrant, slightly sweet base for your dough.
2. Add the Dry Ingredients
To the wet mixture, add the flour and salt. Stir until a shaggy dough forms. The texture will be rough, but that’s exactly what you want. Start kneading the dough by hand or with a stand mixer for about 8–10 minutes. The dough should become soft, elastic, and slightly tacky but not sticky.
In the final few minutes of kneading, add in the cranberries (and nuts, if using). This is the stage where you can choose to incorporate other dried fruits like raisins or currants, or even switch the nuts for something like almonds or cashews.
3. Bulk Fermentation (First Rise)
Place your dough in a lightly greased bowl, cover it with a damp towel, and let it rise at room temperature for about 4–6 hours until it has doubled in size. The rise time will vary depending on your kitchen’s temperature, but if you’re in a hurry, you can let the dough rest at room temperature for about 2 hours and then place it in the fridge to continue rising overnight. This will give you a slower fermentation, which enhances the flavor of the dough.
4. Shape the Rolls
Once the dough has risen, turn it out onto a lightly floured surface. Divide the dough into 12 equal pieces (each should weigh about 80–85 grams). Shape each piece into a smooth ball and arrange them in a greased or parchment-lined 9×13-inch baking dish.
5. Final Proof (Second Rise)
Cover the shaped rolls and let them rise for about 1–2 hours until they are puffy and just touching each other. If you allowed the dough to rise overnight in the fridge, this second rise might take a bit longer, but the wait is worth it for the final product.
6. Bake the Rolls
Preheat your oven to 375°F (190°C). Bake the rolls for about 25–30 minutes, or until they are golden brown and the internal temperature of the center rolls reaches 190°F (88°C). The rolls should be soft on the inside with a slightly crispy exterior.
7. Optional Glaze
While the rolls are baking, you can prepare the glaze. In a small bowl, combine melted butter, honey (or maple syrup), and orange zest. Once the rolls are done baking and still warm, brush the tops with the glaze for added sweetness and shine.
Variations of Cranberry Orange Sourdough Rolls
While the basic recipe for Cranberry Orange Sourdough Rolls is already delicious, you can experiment with a few variations to make them even more unique:
1. Spice it Up:
Add some cinnamon or allspice to the dough for a warm, spicy note that pairs beautifully with the cranberries and orange.
2. Swap the Cranberries:
If you’re not a fan of cranberries, you can substitute them with other dried fruits like apricots, raisins, or even blueberries for a different fruity twist.
3. Make it Gluten-Free:
For a gluten-free version, you can try substituting the all-purpose flour with a high-quality gluten-free flour blend. Keep in mind that you may need to adjust the hydration slightly since gluten-free flours absorb liquid differently.
4. Add More Nuts:
If you love a bit of crunch, you can add extra nuts like hazelnuts, pecans, or walnuts to the dough.
FAQs About Cranberry Orange Sourdough Rolls
1. Can I make these rolls without a sourdough starter?
Yes, you can use active dry yeast in place of sourdough starter. For every 120 g of sourdough starter, use 1 packet (about 7 g) of active dry yeast.
2. Can I make these rolls ahead of time?
Absolutely! You can prepare the dough and let it rise in the fridge overnight for a slower fermentation. In the morning, simply shape the rolls and let them proof before baking.
3. How long can I store these rolls?
These rolls can be stored at room temperature for up to 2 days. If you want to keep them for longer, refrigerate them for up to 5 days. They also freeze beautifully for up to 2 months.
4. Can I add a different type of fruit to these rolls?
Yes! You can easily substitute cranberries with raisins, currants, or even chopped apples for a different flavor profile.
Conclusion: Cranberry Orange Sourdough Rolls
Cranberry Orange Sourdough Rolls are the perfect addition to your holiday table. Combining the richness of sourdough with the sweetness of cranberries and oranges, they offer a festive touch that’s both tangy and comforting. With a straightforward recipe, you can create a batch of delicious homemade rolls that will impress guests and leave your house smelling like the holidays. Whether you serve them at breakfast, as a side dish, or as a treat with a hot cup of tea, these rolls will quickly become a favorite.
So, go ahead, gather your ingredients, and bake a batch of these delightful rolls. The process may take some time, but the end result is well worth the effort. Enjoy every bite of your Cranberry Orange Sourdough Rolls, and share them with those you love!
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Cranberry Orange Sourdough Rolls: A Festive Twist on Classic Rolls
- Total Time: 55 mins
- Yield: 12 rolls 1x
- Diet: Vegetarian
Description
Cranberry Orange Sourdough Rolls are a type of bread roll made with a blend of sourdough starter, freshly squeezed orange juice, orange zest, and dried cranberries. The dough is enriched with butter, milk, and sugar, which results in a soft and flavorful bread. The tanginess of the sourdough perfectly complements the sweetness of the cranberries and the citrusy freshness of the orange.
Ingredients
For the Dough:
120 g (½ cup) active sourdough starter (100% hydration, bubbly and recently fed)
240 g (1 cup) warm milk (whole or 2%)
60 g (¼ cup) orange juice (freshly squeezed preferred)
1 tbsp orange zest (about 1 large orange)
75 g (⅓ cup) unsalted butter, softened
75 g (⅓ cup) sugar
1 large egg
520–550 g (4–4½ cups) all-purpose flour or bread flour
8 g (1½ tsp) salt
Add-ins:
¾ cup (100 g) dried cranberries (or 1 cup fresh, lightly chopped)
Optional: ¼ cup (30 g) chopped pecans or walnuts
For the Glaze (optional but lovely):
2 tbsp melted butter
1 tbsp honey or maple syrup
½ tsp orange zest
Instructions
1. Feed Starter & Mix
Make sure your sourdough starter is active and bubbly (use it at peak rise).
In a large bowl, whisk together:
Warm milk, orange juice, orange zest, butter, sugar, egg, and starter.
Mix until combined.
2. Add Dry Ingredients
Add flour and salt, mixing until a shaggy dough forms.
Knead by hand or with a mixer for 8–10 minutes until soft and elastic (slightly tacky but not sticky).
Add cranberries (and nuts if using) in the last few minutes of kneading.
3. Bulk Fermentation
Place dough in a lightly greased bowl, cover, and let rise at room temp (75°F / 24°C) for 4–6 hours, until roughly doubled.
Alternatively, let it rest for 2 hours at room temp, then refrigerate overnight for a slower rise and better flavor.
4. Shape the Rolls
Turn the dough out onto a lightly floured surface.
Divide into 12 equal pieces (about 80–85 g each).
Shape into smooth balls and arrange in a greased or parchment-lined 9×13-inch baking dish.
5. Final Proof
Cover and let rise 1–2 hours at warm room temperature until puffy and touching each other.
(If the dough was chilled, this may take longer.)
6. Bake
Preheat oven to 375°F (190°C).
Bake for 25–30 minutes, until golden brown and the center rolls register about 190°F (88°C) internally.
7. Glaze (Optional but Amazing)
While still warm, brush the tops with the honey-orange butter glaze for shine and flavor.
Notes
Brush the warm rolls with a light orange glaze or melted butter for a shiny finish. They pair wonderfully with breakfast spreads, cream cheese, or a cup of hot tea for a festive touch!
- Prep Time: 30 mins
- Cook Time: 25 mins
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 180
- Sugar: 8g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 10mg
Keywords: Cranberry Orange Rolls, Sourdough Cranberry Rolls, Orange Cranberry Bread Rolls, Holiday Sourdough Rolls
