Sourdough Pumpkin Dinner Rolls

Soft, squishy sourdough pumpkin dinner rolls topped with honey butter. These delightful pumpkin dinner rolls will the star of your table, no matter what the occasion!

Course Bread

Cuisine American

Keyword Sourdough Recipes, Sourdough Rolls

Prep Time 1 30

Cook Time 25

Fermentation Time 12

Total Time 13 55

Servings Rolls

Calories 169kcal

Author Kate Freebairn

Equipment

Stand Mixer with Dough Hook Attachment (you can also knead this dough by hand if you want to)
Digital Scale
Baking Dish or Pan (I've used a USA Pan Sheet Cake Pan measuring 9" x 13")
Pastry Brush

Ingredients

Dough

500 g Bread Flour
100 g Sourdough Starter (active and bubbly)
150 g Pumpkin Puree (store bought or homemade is fine)
80 g Milk (warm)
40 g Honey
30 g Butter (melted)
10 g Salt

Honey Butter for Topping

20 g Honey
20 g Butter (melted)

Instructions

Add the bread flour, sourdough starter, pumpkin puree, warm milk and honey to the bowl of your stand mixer and use the dough hook attachment to knead into a rough dough. Let the dough rest for around 30 minutes.
Add the salt and melted butter and knead the dough until it is silky and elastic.
This is such a lovely dough it should be very easy to handle. I usually knead the dough for around 3 to 5 minutes, until it's not sticking to the sides of the mixing bowl. You can knead this dough by hand if you prefer, I just find it more convenient to use a stand mixer.
Once the dough has been sufficiently kneaded, cover it and allow it bulk ferment at room temperature 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 15 rolls at 65g each.
Form the dough into balls by pinching the the dough into the centre until they form a round shape. Place the dough balls into a rectangle baking dish (I've used a USA Pan Sheet Cake Pan measuring 9" x 13").
Cover the rolls with plastic wrap, place them in a warm spot and 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 190ºC/375ºF. Brush the top of each roll with a little heavy whipping cream.
Bake the sourdough pumpkin dinner rolls at 190ºC/375ºF for approximately 25 to 30 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 the tops of the rolls with the honey butter while they are still in the tray.

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