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    Home » Sourdough Recipes

    Sourdough Pumpkin Dinner Rolls

    Published: Nov 30, 2021 · Modified: Oct 15, 2022 by The Pantry Mama This post may contain affiliate links.

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    Sourdough Pumpkin Dinner Rolls - pinterest image

    Sourdough pumpkin dinner rolls are a lovely way to incorporate pumpkin into a table staple.

    Slightly sweet with a drizzle of honey butter and visually striking with a seedy topping, these sourdough pumpkin dinner rolls are set to the be the star of your table.

    You can present these sourdough rolls pull apart style, baked in a cast iron skillet or you could shape them as individual rolls so that they are separate once baked.

    It's easy to change the seeds on the top so you can really personalise them to your taste and style.

    Why Add Pumpkin to Sourdough Dinner Rolls?

    Adding pumpkin to bread dough has a similar effect to adding potato.

    You get a very tender crumb - an almost velvety texture. The pumpkin acts as the hydration in the dough that also adds a vibrant color.

    The flavor of pumpkin in these rolls is very mild - and in fact they taste more like honey than pumpkin.

    The pumpkin really accounts more for color and texture than flavor.

    Similarly, you could substitute sweet potato puree for the pumpkin puree if you prefer.

    How To Make Sourdough Pumpkin Dinner Rolls

    These dinner rolls are very easy to make.

    Essentially, you'll need to make a dough enriched with pumpkin puree and then after it has fermented, shape it into rolls.

    Here's how to make sourdough pumpkin dinner rolls:

    1. Mix all of the ingredients together (except the butter and salt) and let it form a rough dough. Leave this to rest.
    2. Now add butter and salt and knead with a stand mixer until the dough is stretchy and elastic.
    3. Allow the dough to bulk ferment.
    4. Shape the dough into small balls (weigh them to ensure uniformity).
    5. Place the dough balls into a cast iron skillet and allow them to proof and get puffy.
    6. Bake the rolls in a moderate oven for 20 minutes.
    7. Brush with honey butter and enjoy.

    Shaping Sourdough Pumpkin Dinner Rolls

    These sourdough rolls are very easy to shape.

    It's up to you what size you want to make them.

    The ones in this photo have been divided into 50g balls of dough (this recipe mades 18 rolls at 50g each).

    Flatten each piece of dough out a little then bring the edges in and pinch them at the base. Gently roll into a ball.

    You can bake them snuggly in a cast iron skillet for a pull apart effect, or alternatively you could place them further away from each other on a baking sheet to create individual rolls.

    Tips For The Best Sourdough Pumpkin Dinner Rolls

    While this is an easy recipe, there are a few things you can do to make sure that you get the best possible dinner rolls.

    • Don't add extra flour to the recipe - this will result in tough and dense rolls once baked. The dough is silky and elastic - it needs to be kneaded really well to achieve this consistency.
    • Don't be tempted to add extra flour for shaping - the dough will not need it.
    • Brush the rolls with the honey butter as soon as they come out of the oven. This will give them such a lovely shine, but also ensure they stay soft and delicious.
    • You can substitute sweet potato for the pumpkin if you wish. It will give a very similar result.
    • Don't rush the second rise or proof on these rolls. They really will need quite a while to become soft and puffy. This will be instrumental to the softness of the rolls once baked.
    You can add whatever seeds or topping you like! I like adding different seeds to mine - or even topping them with homemade Everything Bagel seasoning!

    Baking Timeline for Sourdough Pumpkin Dinner Rolls

    Here's a sample timeline for these sourdough pumpkin dinner rolls.

    It's up to you whether you choose to cold proof them or not. This is a great way to pop them on pause so you can bake them fresh the next day.

    This baking timeline would be suitable for Thanksgiving Lunch (but the exact times will depend on you particular starter and the temperature of your kitchen):

    TimeProcess
    DAY 1
    7.00 amMix and knead dough.
    8.00 amAllow dough to bulk ferment.
    4.00 pmShape rolls and place into cast iron skillet.
    5.00 pmAllow the rolls to rise and get puffy.
    8.00 pmCover and place into fridge.
    DAY 2
    8.00 amTake out of the fridge and allow to come to room temp / proof.
    11.00 amBake sourdough pumpkin dinner rolls in oven.

    Further Reading

    If you love these sourdough pumpkin dinner rolls, you'll love these ideas:

    • Easy Pumpkin Sourdough Bread
    • Soft Sourdough Dinner Rolls
    • Sourdough Pumpkin Crackers
    Sourdough Pumpkin Dinner Rolls

    Sourdough Pumpkin Dinner Rolls

    Soft, squishy sourdough pumpkin dinner rolls topped with seeds. These delightful pumpkin dinner rolls will the star of your table, no matter what the occasion!
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    Print Recipe Pin Recipe
    Prep Time 1 hr 30 mins
    Cook Time 20 mins
    Fermentation Time 12 hrs
    Total Time 13 hrs 50 mins
    Course Bread
    Cuisine American
    Servings 18 Rolls
    Calories 321 kcal

    Equipment

    • Stand Mixer
    • Digital Scale
    • 12" Cast Iron Skillet
    • Pastry Brush

    Ingredients
      

    Dough

    • 500 g Bread Flour
    • 100 g Sourdough Starter Fed and bubbly
    • 150 g Pumpkin Puree Room temp
    • 80 g Milk Warm 37C
    • 40 g Honey
    • 30 g Butter
    • 10 g Salt

    Honey Butter for Topping

    • 20 g Honey
    • 20 g Butter

    Seeds for Topping

    • 50 g Black Sesame Seeds
    • 50 g Pumpkin Seeds
    • 50 g Oats I processed them in a food processor to make them a bit finer.

    Instructions
     

    • Add flour, sourdough starter, pumpkin puree, milk and honey to your stand mixer bowl and use the stand mixer to knead into a rough dough. Allow to rest for around 30 minutes.
    • Add the salt and butter and knead the dough until it is silky and elastic. This is such a lovely dough it should be very easy to handle.
    • Transfer the dough to a bowl and allow it bulk ferment until the dough has risen around 30%.
    • Once the dough has finished the bulk ferment, you will need to shape the rolls.
    • Weigh out the dough into whatever size balls you'd like. I've done them at 50g.
    • Take each piece of dough, flatten it out into a disc. Bring the edges into the middle and pinch then roll to form a ball.
      rolling pumpkin sourdough dinner rolls into balls
    • Lightly spray each roll with water and dip into seeds of your choice (I've used black sesame, pumpkin and oats).
      dipping each sourdough pumpkin dinner roll into seeds
    • Place the rolls into a cast iron skillet lined with baking paper. I've used a 12" skillet. Allow them to proof and get puffy (this will take a while, depending on the temperature in your kitchen).
    • When you're ready to bake, preheat the oven to 180C/356F.
    • Bake the sourdough pumpkin dinner rolls at 180-C/356F for approximately 20 minutes or until the rolls are golden brown.
    • While the rolls are baking, mix together the honey and the butter. Set aside.
    • Once you've removed them from the oven, gently brush them with the honey butter.

    Notes

    This recipe has been created using a stand mixer (Thermomix) to knead the dough. I found this the quickest and easiest way to get a silky and elastic dough (particularly with butter). You can knead it by hand but you'll need to really work the dough to get it silky and elastic and to get the gluten to form.
     
    You can use sweet potato in place of pumpkin puree if you want to. It's fine to use homemade puree or store bought - whatever is easier for you. I've made my own pumpkin puree because canned is not available in my part of the world.

    Nutrition

    Serving: 40gCalories: 321kcalCarbohydrates: 35gProtein: 11gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 41mgSodium: 910mgPotassium: 91mgFiber: 1gSugar: 3gVitamin A: 449IUVitamin C: 1mgCalcium: 161mgIron: 1mg
    Keyword Sourdough Recipes, Sourdough Rolls
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    Hi, I'm Kate! I’m the face behind The Pantry Mama and I want to help you bake delicious sourdough bread, no matter what your schedule. 
    When I’m not baking sourdough, I love to hang out with my three boys on our farm, tend to my jungle of indoor plants and drink good coffee.

    More about me →

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