Honey Orange Sourdough Rolls

Searching for what else to make with your sourdough starter? Search no further, try our Honey Orange Sourdough Rolls. These sweet rolls are best made a day ahead to allow the orange citrus flavour to shine through. 

Yield: Makes 15 rolls

Honey Orange Sourdough Rolls


  • 1/4 cup warm water (110°F)
  • 1/2 tsp granulated sugar
  • 1 pkg (8 g) active dry yeast
  • 1/2 cup milk (2%), scalded and cooled to 110°F
  • 1/2 cup prepared sourdough starter, allow to come to room temperature
  • 1/4 cup salted butter, melted and cooled
  • 1/2 cup liquid honey, divided
  • 1/2 tsp salt
  • 3 1/2 cups all-purpose flour, divided
  • 1/2 cup salted butter, softened
  • 1/2 cup packed golden brown sugar
  • 1 tbsp grated orange peel
  • 1/2 cup sliced almonds, toasted


  1. In a large bowl, stir sugar into warm water. Sprinkle with yeast and let stand in a warm place for 10 minutes or until softened.
  2. Stir in milk, sourdough starter, 1/4 cup melted butter, 1/4 cup honey and salt.
  3. Gradually mix in 2 1/2 to 3 cups flour; dough will be sticky. Turn dough into a greased bowl, turn over to grease top, cover bowl and let rise in a warm place until double in bulk, about 1 1/2 hours.
  4. Meanwhile, make filling by creaming together 1/2 cup butter, brown sugar, 1/2 cup flour, 1/4 cup honey and orange peel. Stir in almonds; set aside.
  5. Grease a 9x13 inch baking pan and line with parchment paper.
  6. Turn dough out onto a lightly floured surface and knead until smooth, about 5 minutes. Cover and let stand for 10 minutes.
  7. Roll dough into a 12 x 15-inch rectangle. Spread prepared filling evenly over dough.
  8. Beginning at opposite long side, roll up dough jelly-roll fashion. Cut across roll in 1-inch thick slices and arrange, cut-side-up, in prepared pan.
  9. Cover and let rise until almost double, about 45 minutes.
  10. Preheat oven to 350°F.
  11. Bake for 30-35 minutes or until browned on top. Cool rolls in pan on a rack for 10 minutes.
Nutritional analysis per roll:


290 calories, 11.3 g fat, 4.9 g protein, 43.5 g carbohydrate, 1.5 g fibre, 160 mg sodium


To scald milk, place milk in a small heavy saucepan over medium-low heat. Cook, stirring, just until milk begins to bubble around edges. Do not boil. Remove from heat. 


As an alternative, substitute the filling for 1/4 cup salted butter, softened, 1/2 cup dark brown sugar, and 1 tbsp cinnamon to make delicious sourdough cinnamon buns.