These Orange Vanilla Sourdough Brioche Rolls are a bright and elegant twist on classic brioche, perfect for spring mornings or special occasions. Made with a naturally leavened sweet stiff starter and enriched with the tangzhong method, they boast an incredibly soft, fluffy texture that stays fresh for days.

Infused with fragrant vanilla and fresh orange zest, each roll is bursting with citrusy sunshine and delicate sweetness. This unique sourdough approach brings a depth of flavor that sets them apart from anything you’d find at a bakery.

Why I love this recipe

100% Sourdough – Naturally leavened with no commercial yeast, making it easier to digest and full of flavor.

Incredibly Soft & Fluffy – The Tangzhong method locks in moisture, creating an unbelievably tender texture.

Stays Soft for Days – Thanks to the Tangzhong technique, these rolls remain fresh and pillowy longer than typical sourdough bakes.

Stiff starter- Orange Vanilla Sourdough Brioche Rolls are made with a sweet stiff starter, making the texture so soft and pillowy. Additionally, the dough is long-fermented with no sour flavor.

What is the tangzhong method?

The Tangzhong method is a simple technique that involves cooking a small portion of flour and liquid (usually water or milk) into a roux before adding it to the dough. This process pre-gelatinizes the starches in the flour, allowing them to absorb more moisture and retain it throughout baking.

The result? A dough that’s softer, more elastic, and stays fresh longer. It’s a game-changer for creating light, fluffy bread—perfect for these Orange Vanilla Sourdough Brioche Rolls.

What is a sweet stiff starter?

A sweet stiff sourdough starter is a type of sourdough starter that is characterized by its low hydration and sweetness. Stiff starters typically have around 50% hydration or less, which makes them thicker and more dough-like in texture. The sweetness comes from the sugar and the natural fermentation process of the starter, which produces sugars that give the dough a sweet flavor. This ultimately mutes that notable sourdough tang that isn’t always desired in sweet recipes.

How to make Orange Vanilla Sourdough Brioche Rolls: step-by-step

Baker’s schedule option 1:

Make the sweet stiff starter the morning of, and mix the dough in the evening (around 7 pm) to bake for the following morning.

Baker’s schedule option 2:

Make the sweet stiff starter the evening before you mix the dough. Mix the dough in the morning, shape and refrigerate overnight, and bake the following morning.

Orange Vanilla Sourdough Brioche rolls freeze well. They can be shaped and placed in the baking pan, covered with plastic wrap, and frozen for up to 3 months.

To bake frozen brioche rolls, remove from the freezer, remove the plastic wrap and replace it with fresh plastic wrap, and let them rest for 8-10 hours. Bake as instructed.

Equipment needed

Mixing bowl
Bench scraper
Dough scraper
Round or square 8-10-inch baking pan (spring form pan or a cast iron work well)
Parchment paper
Rolling pin
Food scale

Ingredients

15 grams active sourdough starter (recently fed)
15 grams sugar
30 grams water
60 grams all-purpose flour

Tip: there will be about 5-10 grams of leftover sweet starter. This is to account for any sticking to the sides of the jar. It is better to have more than less.

Tangzhong:

15 grams all-purpose flour
80 grams milk

Dough:

100 grams of sweet stiff starter from above
all of the tangzhong (from above)
65 grams sugar
80 grams milk
1 large egg
305 grams all-purpose flour
5 grams salt
1 teaspoon orange zest
57 grams unsalted butter (softened)

Filling:

100 grams (1/2 cup) sugar
70 grams (5 tablespoons) softened unsalted butter
1 tablespoon orange zest
1 teaspoon vanilla bean paste
1 tablespoon flour

For the orange vanilla glaze

125 grams (1 cup powdered sugar)
1-2 tablespoons freshly squeezed orange juice
1/2 teaspoon vanilla bean paste

Make the sweet stiff starter

Cover the jar loosely and allow it to rest for 10-12 hours.

To a clean jar add 15 grams of active sourdough starter (it is recommended the starter has been fed within the past 12 hours).

Next, add the sugar and water and stir until it becomes milky.

Lastly, add the flour and mix until a dough-like ball is formed. You can knead it on a clean surface to ensure all of the flour has been absorbed.

Make the Tangzhong

Note: Ensure your sweet stiff starter has doubled in size before mixing the dough.

In a small saucepan, whisk together 15g all-purpose flour and 80g milk until smooth.

Heat until the mixture thickens to a pudding-like consistency, around 149–158°F (65–70°C). Do not overheat, or it will become too thick.

Transfer to a bowl and let it cool to at least 95–110°F (35–43°C) before adding to your dough.

Mix the dough

The dough can be mixed by hand or by a stand mixer.

Warm the remaining milk in the microwave for 20-3o seconds and allow to cool for a few minutes.

In a bowl, combine the stiff starter, sugar, milk, and cooled Tangzhong. Whisk until fully incorporated and smooth. Then, whisk in the egg and orange zest until fully incorporated.

*It is okay if the stiff starter does not fully dissolve, it will break down during kneading.

Next, add the flour and salt, mixing until a dough forms. The dough will be quite stiff, but if the Tangzhong was overcooked and became too thick, add 15-20 grams of milk to help adjust the consistency.

The butter is intentionally being left out here as it will be easier to knead in after the dough has rested.

Cover the dough and let it rest for 30-45 minutes.

Knead the dough & add the butter

Ensure the butter is softened enough, spread it around the dough, and dimple it in.

Then, fold the dough into itself a few times in the bowl and transfer it to a clean work surface that is lightly floured.

Knead the dough for 8-10 minutes or until it comes together. The dough will become stickier as you knead it. The butter will also stick to your work surface while kneading. Use a dough scraper to clean it up and work it back into the dough. **Try not to exceed using more than a few tablespoons of flour during the kneading process.

If the dough starts to tear or you simply feel frustrated while kneading it, let the dough rest for 5-10 minutes and then come back to it.

The dough has been properly kneaded once it comes together, is smooth, elastic, and not as sticky. It will be a bit tacky & this is normal.

Once complete, place the dough in a buttered bowl and cover it for 45 minutes.

Allow it to rest in a warm place. Turn your oven on and then off and place the dough inside.

Perform 1 stretch and fold 45 minutes to an hour into the bulk fermentation to ensure optimal gluten development.

After the stretch and fold, allow the dough to rest for the remainder of the bulk fermentation until about doubled in size.

Shape the Orange Vanilla Sourdough Brioche Rolls

After the dough has finished its bulk fermentation it can be placed in the refrigerator for up to 24 hours if desired.

Line your baking pan with parchment paper.

When the dough has doubled in size, lightly flour your work surface and turn the dough out.

Flour both the surface of the dough and your rolling pin to avoid sticking. Roll the dough out into a 16×12 inch rectangle.

shaping the orange vanilla brioche rolls

Make the orange vanilla filling

In a small bowl, combine the orange zest and sugar. Use your fingers to massage the zest into the sugar until it smells fragrant and looks slightly damp — this helps release the oils from the zest.

Mix in the softened butter until smooth and creamy. Stir in the vanilla bean paste (or extract) until fully incorporated.

Add the flour and mix until everything is well combined and spreadable.

Fill and cut the rolls

Evenly spread the orange vanilla filling across the dough, leaving a 1/2 to 1-inch border around the edges.

*You can roll the dough into a log and cut it, but for a more precise, uniform look, here’s my preferred method.

Using a ruler or visually estimating, lightly score the top of the dough every 2 inches to help guide the cuts and maintain uniformity. Use a pizza cutter to make clean, straight cuts through the dough.

Roll each brioche roll individually and place them in a parchment paper-lined pan.

Cover the pan with oiled plastic wrap and allow the rolls to sit for 2-4 more hours in the pan or until they have puffed up. Tip: turn your oven on and then off to create a warm environment for the rolls to rise.

Do not let the orange vanilla sourdough brioche rolls rest anywhere above 78 degrees during their second rise or the filling will melt out of the dough.

The shaped brioche rolls can be placed in the refrigerator overnight and baked the following morning if desired. Allow for them to come to room temperature before baking.

Bake the Orange Vanilla Sourdough Brioche Rolls

Preheat the oven to 350 degrees F and bake the orange vanilla sourdough brioche rolls on the middle rack for 30-35 minutes. They should be lightly golden brown and fully cooked through the center.

The internal temperature of brioche rolls should be around 190-200°F (88-93°C) when they are fully cooked. You can use an instant-read thermometer to check the temperature in the center of one of the rolls.

Once the rolls are done baking, allow them to cool for 15 minutes in the pan before transferring them to a wire rack to add the icing. Important: allowing the brioche rolls to rest will ensure all the dough has absorbed the butter.

How to make the orange vanilla glaze

In a small bowl, whisk together 1 cup powdered sugar and 1 tablespoon orange juice until smooth.

Add ½ teaspoon vanilla bean paste and 1 teaspoon orange zest, and stir to combine.

If the glaze is too thick, add a little more orange juice (up to 1 tablespoon) until it reaches your desired drizzling consistency.

Spoon or drizzle over the warm rolls and enjoy!

These are best enjoyed the day of, but you can store them on your countertop in an airtight container for 2 days or up to a week in your refrigerator.

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