Attach a dough hook to your stand mixer. Pour the 1 cup of bubbly (well fed) sourdough starter into the mixing bowl. Add in the water, oil, honey, flour, chopped walnuts, flax and chia seeds and mix just until combined. Let sit for 10 minutes. Sprinkle the salt over the dough and mix for 3 minutes.

Remove the mixing bowl from the stand mixer and set in a warm place, covered, for 5 hours or until doubled.

Grease a 9 x 13 pan with butter or coconut oil. Punch the dough down and use a spatula to peel it away from the bowl and onto a large, lightly floured surface. Flour a rolling pin and roll the dough out slightly. The dough may be too elastic at this point (quickly shrinking back to shape as you try and roll it out). If this is the case, let the dough rest here for 15-20 minutes then try rolling it out again. Roll the dough out into a 15 x 9 inch rectangle (approximate). 

Pour the melted butter or coconut oil out over the dough and use a spatula to spread it evenly. Sprinkle with cardamom and brown sugar then tightly roll the long edge toward the other long edge. Slice into 12 even rolls (I like to cut the long roll in half then continue cutting each segment in half until there are 12 equal pieces). Place the rolls into the greased pan and set in a warm place covered with a towel to rise again for 2-3 hours or until doubled. (when its winter rising always takes longer).

Once rolls have risen, cover with plastic wrap and place in the fridge or bake right away. (I like to make these the day before so that all I have to do in the morning is bake them off).

To bake, remove rolls from the fridge and preheat the oven to 450. Once the oven is ready place rolls into the oven. Cook at 450 for 5 minutes then turn the heat down to 425 and cook for 17-18 minutes. While rolls are cooking use a whisk to stir together the blood orange glaze. Add more sugar or juice depending on desired consistency. The glaze should be thick but still runny enough to pour.

Once rolls are done cooking remove from oven and let cool for 5-10 minutes. Pour glaze over the rolls and serve warm with freshly brewed La Barba coffee :)