• 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 20-30 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.

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. Gently press the mixture into the dough with your hands to ensure it stays in place.

  *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 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!
• Orange vanilla sourdough brioche rolls 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.