With a plush crumb and beautiful orange hue, you’ll love tearing into these Sourdough Discard Pumpkin Dinner Rolls. Pumpkin puree adds an earthy flavor, while sourdough discard imparts a delicious nuanced flavor to these buttery rolls. Commercial yeast makes these rolls quick and easy so they can be ready on the table with minimal effort or planning.
Jump to:
- Why Pumpkin Makes Soft Pillowy Rolls
- Why I Love This Recipe
- Ingredients and Substitutions
- Baking with Sourdough Discard
- Can I make this recipe with active sourdough starter?
- How to Make Sourdough Discard Pumpkin Rolls
- Variations
- Baker's Tips
- Mixer Instructions
- Recipe FAQs
- You May Also Like
- Sourdough Discard Pumpkin Rolls Recipe
Why Pumpkin Makes Soft Pillowy Rolls
Aside from imparting a deep orange hue, pumpkin adds both richness and moisture to these dinner rolls. The gelatinized starches in the pumpkin puree help retain water, which creates softer, fluffier bread. This allows you to add more liquid to the dough without making it too sticky, resulting in tender rolls without the need for eggs or excessive butter.
Try my recipes for Pumpkin Cinnamon Rolls and Pumpkin Sourdough Bread.
Why I Love This Recipe
- Mixed by hand, no stand mixer required.
- Pumpkin puree adds softness, an earthy flavor, and a beautiful orange hue.
- Delicious sourdough flavor with the convenience of commercial yeast.
- Great way to use up excess sourdough discard – ½ cup!
Ingredients and Substitutions
All-purpose flour: The low protein content of all-purpose flour imparts a plush texture to these pumpkin dinner rolls. You can substitute bread flour in a pinch but do not use whole wheat flour. Need help figuring out which flour to use in your recipes? Check out my post on, The Best Flour for Sourdough.
Active-dry yeast: You can also use instant yeast for this recipe, feel free to skip the blooming step if you choose you do so.
Sourdough discard: Both active starter and sourdough discard work for this recipe. If you don’t have a sourdough starter, add 56 grams flour and 56 grams water to your dough.
Pumpkin puree: This recipe was developed using canned pumpkin puree, which has a consistent moisture content. Use homemade roasted pumpkin cautiously, as itmay affect the dough's hydration level. Do not use canned pumpkin pie filling, as it contains added spices and sugar.
Looking for more delicious rolls? Try my recipes for Sourdough Dinner Rolls, Sourdough Discard Dinner Rolls or Sourdough Discard Crescent Rolls.
Baking with Sourdough Discard
Sourdough discard is any portion of your sourdough starter not used to make bread. Instead of throwing it away, you can use it to make other sourdough discard recipes like Sourdough Chocolate Chip Cookies, Sourdough Chocolate Cake, and even Sourdough Pie Crust.
The addition of sourdough discard contributes a rich and nuanced flavor to these pumpkin dinner rolls. Since the sourdough starter is used solely for flavor enhancement, there's no need to activate or feed it and you can use it directly from the refrigerator.
Can I make this recipe with active sourdough starter?
Absolutely! However, you'll need to adjust the fermentation time for the dough. Instead of a quick rise, the dough will take about 4 to 6 hours to double.
If you don’t want to use commercial yeast, simply replace the sourdough discard in the recipe with an equal amount of active sourdough starter.
How to Make Sourdough Discard Pumpkin Rolls
Step 1: Make the dough
Bloom the yeast. Whisk the pumpkin puree and sourdough discard in. Add the dry ingredients until a shaggy dough forms. Knead the butter into the dough. Knead the dough until smooth and elastic.
Tip
The dough will feel greasy when you first add the butter. It’s fully absorbed when the dough no longer feels oily and is only slightly tacky.
Step 2: Bulk fermentation
Round the dough into a tight ball, cover with plastic wrap and let it rise in a warm place until doubled in volume, about 45 minutes to 1 hour.
Step 3: Shape the dough
Divide the dough into 12 even portions. Flatten the dough into a rough rectangle. Fold the corners into the middle. Turn the dough over and drag it in a circular motion to seal the seam.
Tip
Make sure the seam is sealed on the bottom of the dough so your rolls rise evenly and bake in a round shape. Skip the flour on your work surface—letting the dough stick just a little helps the seam hold together.
Step 4: Add the toppings
Combine the toppings on a plate. Brush the top of the dough with egg wash. Coat the dough with seeds and arrange them on a parchment-lined baking pan.
Variations
I topped these rolls with pumpkin seeds and black sesame seeds, but feel free to get creative, some delicious alternatives are poppy seeds, white sesame seeds, flaky sea salt, onion flakes or everything bagel seasoning.
You can also feel free to skip the toppings all together and simply egg wash the rolls just before baking.
Step 5: Bake the rolls
Let the dough proof untouched until doubled in volume and the rolls are slightly touching. Brush with egg wash. Bake at 350 F for 20 to 30 minutes or until golden brown.
Baker's Tips
- Weigh your ingredients. Measuring by weight is much more accurate than by volume (with tablespoons and cups).
- Commercial yeast has a shelf life. Make sure yours yeast is not expired before attempting this recipe.
- Both sourdough discard and active sourdough starter will work for this recipe.
- Knead the dough until smooth. Gluten development is essential for these rolls. A strong gluten network will allow the dough to capture and retain carbon dioxide during the fermentation process. This results in tender, pillowy rolls.
- The best way to check if your rolls are baked is with an instant-read thermometer; they should measure at least 190 F when probed in the center.
Mixer Instructions
- Combine the ingredients in the bowl of a stand mixer, use a paddle attachment to stir the ingredients together.
- Once the dough appears cohesive, switch to a dough hook and mix on low until the dough clings to the hook and away from pulls away from the sides of the bowl (about 3 to 5 minutes).
- Turn the dough out on a clean surface. Knead the dough for 1 to 2 minutes more until smooth and pliable.
- Round the dough into a ball and place into a clean bowl.
- Proceed with the recipe as instructed.
Recipe FAQs
Sourdough discard is any portion of your starter removed during the feeding process or any part not used to leaven sourdough bread. You can use it in other bakes and dishes or store it in the refrigerator.
Your yeast may have been expired, or your kitchen may have been too cold. Try proofing your dough in a warmer spot, such as your oven with the light on but turned off.
Homemade roasted pumpkin can work for this recipe, but use it cautiously, as it may alter the dough's hydration, making it too dry or overly wet and sticky.
Absolutely! You can skip the blooming step if you use instant yeast.
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Sourdough Discard Pumpkin Rolls Recipe
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Ingredients
- 7 grams yeast
- 113 grams milk
- 28 grams brown sugar
- 113 grams sourdough discard
- 113 grams pumpkin puree
- 360 grams all-purpose flour
- 120 grams whole wheat flour
- 10 grams salt
- 28 grams unsalted butter softened
Topping
- 1 egg
- 30 grams pumpkin seeds
- 20 grams black sesame seeds
Click US Customary to view volume measurements
Instructions
- Activate the yeast: Whisk yeast in milk and sugar in a large mixing bowl until bubbly (about 15 minutes).7 grams yeast, 113 grams milk, 28 grams brown sugar
- Make the dough: Stir the sourdough discard and pumpkin puree into the yeast mixture until fully incorporated.113 grams sourdough discard, 113 grams pumpkin puree
- Add the flour and salt into the wet ingredients and mix until a shaggy dough forms. Working inside the mixing bowl, knead the dough until it looks cohesive.360 grams all-purpose flour, 120 grams whole wheat flour, 10 grams salt
- Knead the butter into the dough. The dough will feel greasy at first but will gradually feel less sticky as it is absorbed. Cover the bowl and let the dough rest for 10 minutes. This will allow the flour to hydrate fully and make the dough much easier to work with.28 grams unsalted butter
- Knead the dough: Turn the dough out on a clean work surface. Knead the dough until smooth, about 5 to 10 minutes. Round the dough into a tight ball and transfer it to a lightly greased bowl.
- Bulk ferment: Cover the bowl with plastic wrap and let the dough rise until doubled in volume, about 45 minutes to 1 hour (depending on the temperature of your kitchen).
- Shape the rolls: Divide the dough into 2 even portions. Cover the dough with plastic wrap.
- Working with 1 portion of dough at a time, flatten the dough into a rough rectangle. Fold the corners of the dough into the middle. Turn the dough over and drag it in a circular motion to seal the seam. Don’t use flour on your work surface as it will prevent the seam from sealing properly.
- Repeat with the remaining portions of dough keeping the dough covered with plastic wrap to prevent the rolls from drying out.
- Prep: Preheat the oven to 350 F and line a 9 by 13-inch baking pan with parchment paper.
- Combine the toppings on a plate and toss them together until they are evenly distributed.30 grams pumpkin seeds, 20 grams black sesame seeds
- Brush the top of the dough with egg wash, then dip the egg-washed side into the toppings to coat. Arrange the dough evenly in the baking pan.1 egg
- Final proof: Cover the baking pan with plastic wrap and let the dough rise until puffy and almost touching, about 30 to 45 minutes.
- Bake: Brush the tops of the dough with egg wash again, since the dough has expanded try to get any areas that weren’t . Bake for 20 to 30 minutes or until the crescent rolls are golden brown. These rolls are best served fresh out of the oven.
Tips
These recipes were developed and tested using grams for precise measurements. To increase your chances of success, I recommend investing in a kitchen scale. I've included rough volume estimates (in tablespoons and cups), but they might not be totally accurate.
Remember all ovens are unique, these recipes were tested in my oven which runs cooler than others. You might need to lower the temperature if your bake appears to be browning too quickly. Monitor your bake closely and make adjustments if needed.
Notes
- Make sure your yeast is not expired before baking these rolls or your dough may not rise.
- Give your dough enough time to rise, waiting until it has doubled in volume before shaping or baking. Otherwise, your bread may be dense and gummy.
- Feel free to use active sourdough starter or sourdough discard to make this recipe.
- Both instant yeast and active dry yeast will work to make this recipe.
Nutrition
I am not a nutritionist or dietitian, any nutrition information provided is an estimate.
Emily says
HI!! Should the milk be warm to activate the yeast?
Hannah Dela Cruz says
Hi Emily! Great question. I don't usually bother to warm the milk since the yeast is so active, but if your kitchen is very cold or if you want to get the rolls done quicker you certainly can. Just make sure the milk is not over 115 F.