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.