Sourdough Pumpkin Dinner Rolls
Soft, pillowy sourdough pumpkin dinner rolls, gently spiced and brushed with melted butter as soon as they come out of the oven. Leavened entirely with a sourdough starter for a tender crumb and deeper flavour. Makes 15 rolls.
Ingredients
Levain
- 25 g active sourdough starter 100% hydration
- 50 g bread flour
- 50 g water room temperature
Pumpkin Rolls
- 120 g whole milk lukewarm (around 35°C / 95°F)
- 65 g granulated sugar
- 440 g bread flour or strong all purpose, around 11% protein
- 170 g pure pumpkin puree not pumpkin pie filling
- All the levain or around 120g active starter
- 1 large egg room temperature
- 1 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/8 tsp ground cloves
- 70 g butter salted or unsalted, room temperature, cubed
Egg Wash
- 1 large egg
- 1 tbsp water
Finishing
- 30 g butter salted or unsalted, melted, for brushing
Instructions
Feed the levain
- In the morning, combine the 25g active starter, 50g flour, and 50g water in a clean jar. Mix well, cover loosely, and leave at room temperature until at least doubled and very bubbly (around 5 to 7 hours). Or, for an overnight feed, use a higher ratio like 20g starter, 100g flour, 100g water (a 1:5:5 ratio) so it peaks overnight and doesn't collapse.
Mix the Dough
- When the levain is ready, warm the milk to lukewarm (around 35°C / 95°F). In the bowl of a stand mixer fitted with a dough hook, combine the warm milk, risen levain, sugar, pumpkin puree, egg, flour, spices, and salt. Mix on low speed for 5 minutes until a thick, shaggy dough forms.
- With the mixer running on medium speed, add the softened butter a few cubes at a time. Don't add the next piece until the previous one has been worked in. Continue kneading on medium speed for 10 to 15 minutes until the dough is smooth, elastic, and pulls cleanly from the sides of the bowl. To test, let the dough rest for 5 minutes, then stretch a small piece. It should stretch thin without tearing (the windowpane test).
- To knead by hand: mix with a wooden spoon until a rough dough forms, then turn out onto a lightly floured surface. Knead in the butter a few cubes at a time and continue kneading for 15 to 20 minutes until smooth and elastic. The dough responds well to rest, so take short breaks if needed.
Bulk Ferment
- Shape the dough into a ball and place in a lightly greased bowl. Cover and bulk ferment at warm room temperature (around 24°C / 75°F) for 3 to 5 hours, until the dough has risen by 30 to 40%.
Cold Proof
- Cover tightly and refrigerate the dough overnight, 8 to 12 hours. The cold slows fermentation, develops the flavour without going sour, and makes the dough easier to shape in the morning.
Shape
- The next morning, turn the cold dough out onto a lightly floured surface. Weigh the total dough, divide by 15, and cut 15 even pieces (around 60g each) using a kitchen scale. Roll each piece into a tight, smooth ball by cupping your hand over the dough and moving it in a circular motion against the work surface.
- Arrange the rolls in a lined or greased 9 x 13 inch baking dish.
Second Rise
- Cover loosely and let the rolls rise at warm room temperature (around 24°C / 75°F) until almost doubled and noticeably puffy, around 3 to 5 hours. The second rise takes longer because the dough is starting cold. Preheat the oven to 200°C / 390°F about 30 minutes before the end of the rise.
Egg Wash and Bake
- Whisk the egg and water together for the egg wash. Gently brush the proofed rolls with the egg wash.
- Bake for around 25 minutes until the tops are deep golden brown.
Finish
- Brush the hot rolls generously with the melted butter as soon as they come out of the oven. Serve warm.
Notes
Levain or starter: A fresh levain gives the most reliable rise for enriched sourdough. If you'd rather use your active starter directly, substitute around 120g of active, bubbly starter at its peak.
Levain feed timing: The default 1:2:2 levain (25g starter, 50g flour, 50g water) peaks in around 5 to 7 hours, which fits a morning feed and a late-morning mix. For an overnight option, use a 1:4:4 or 1:5:5 ratio.
Sticky dough: Don't add extra flour during kneading. The pumpkin adds significant moisture and the dough needs time to come together. A slightly tacky dough produces softer rolls.
Storage: Keep in an airtight container at room temperature for up to 4 days. Warm briefly before serving to bring back the softness. Can also be frozen for up to 3 months. Thaw overnight in the fridge and warm before serving.
Nutrition
Serving: 1rollCalories: 161kcalCarbohydrates: 30gProtein: 5gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.4gTrans Fat: 0.003gCholesterol: 26mgSodium: 137mgPotassium: 89mgFiber: 1gSugar: 6gVitamin A: 1825IUVitamin C: 0.5mgCalcium: 32mgIron: 1mg
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