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Sourdough pumpkin dinner rolls

Sourdough Pumpkin Rolls

  • Author: Maurizio Leo
  • Prep Time: 25 hours
  • Cook Time: 35 minutes
  • Total Time: 25 hours 35 minutes
  • Yield: 16 rolls
  • Cuisine: American


Super soft and ultra tender, these sourdough pumpkin dinner rolls are a little buttery and a little savory, perfect for family gatherings (especially Thanksgiving!).



  • 48g high-protein white flour (King Arthur Baking Bread Flour)
  • 48g water
  • 48g ripe sourdough starter

Main Dough

  • 549g high-protein white flour
  • 120g pumpkin puree
  • 113g butter, unsalted and at room temperature
  • 90g whole milk
  • 42g honey
  • 131g water
  • 12g salt
  • 143g ripe levain


  • one whole egg and splash of whole milk for egg wash
  • coarse sea salt (optional)
  • white sesame seeds (optional)


  1. Levain (8:00 a.m.)
    In a small bowl or jar, mix the Levain ingredients. Cover the jar and keep it at a warm temperature for 3 1/2 to 4 hours until ripe.
  2. Mix (11:30 am)
    To the bowl of a stand mixer fitted with the paddle attachment, add the 549g high-protein white flour, 120g pumpkin puree, 90g milk, 42g honey, 131g water, 12g salt, and 143g ripe levain. Mix on low speed for 1 minute until incorporated. Then, switch to the dough hook attachment and mix on medium speed (KA Speed 2) for 4 for 5 minutes until dough clumps around the dough hook and clears the sides. Let the dough rest in the mixing bowl for 10 minutes. Next, add the 113g butter, one pat at a time, while the mixer is running on low speed. Continue this for 5 to 8 minutes until all butter is added and the dough is cohesive and soft but still tacky to the touch. Transfer the dough to a bulk fermentation container and cover.
  3. Bulk Fermentation (12:00 p.m. to 4:30 p.m.)
    This dough will need 2 sets of stretches and folds during bulk fermentation where the first set starts after 30 minutes into bulk fermentation and the subsequent set is 30-minutes later. After the second set of stretches and folds, let the dough rest, covered, for the remainder of bulk fermentation.
  4. Divide and Preshape (4:30 p.m.)
    Butter your 8×8-inch square pan. Divide the dough into sixteen 70-gram pieces and shape each as a very tight ball. Place the balls in the buttered pan to proof.
  5. Cold Proof (4:45 p.m. to 8:00 a.m.)
    Cover pan with reusable plastic and seal shut. Place the covered pan in the refrigerator until the next day (take out of the fridge and let proof on the counter for 3 to 4 hours, temperature depending).
  6. Warm Proof (8:00 a.m. to 11:00 a.m.)
    Remove the covered pan from the refrigerator and proof at warm room temperature (73-74°F/23-24°C) for 4 to 5 hours until the rolls have risen to the rim of the pan and are very soft to the touch with no dense or tight spots.
  7. Bake (12:00 p.m.)
    Preheat your oven to 425°F (220°C). For the egg wash, whisk together one egg and a splash of whole milk. When the oven is preheated, brush on the egg wash, sprinkle on coarse sea salt and white sesame seeds(optional), and bake for 10 minutes. Then, rotate the pan 180° in the oven and reduce the temperature to 350°F (175°C). Bake for an additional 20-25 minutes until the tops are well-colored and the rolls have reached around 204°F (95°C) internally. Remove from the oven and let cool in the baking pan for 10 minutes. Then knock the rolls out to cool on a wire rack. Let rest for 10 minutes, then enjoy.


  • Instead of pumpkin puree, a sweet potato puree would also work well with this recipe.