Sourdough Discard Pumpkin Rolls Recipe
Soft and buttery, these Sourdough Discard Pumpkin Rolls feature a plush crumb and warm orange hue. Pumpkin puree adds earthy flavor, while sourdough discard brings a subtle tang. Quick and easy with commercial yeast!
Servings: 12 dinner rolls
Calories: 217kcal
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
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.
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
Calories: 217kcal | Carbohydrates: 36g | Protein: 7g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 20mg | Sodium: 335mg | Potassium: 144mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1561IU | Vitamin C: 0.4mg | Calcium: 44mg | Iron: 2mg