Close to the tip of the 12 months, I begin stockpiling pumpkin puree from the market. The cans seem and I am unable to assist myself however seize an armful and begin occupied with all of the issues it’s going to discover its means into: pancakes, waffles, pies, and naturally, bread. This 12 months, I wished to take the puree right into a softer, chewier course: sourdough pumpkin dinner rolls.

Pumpkin acts similar to including potato to a dough, it brings copious tenderness and a melt-in-your-mouth high quality that is totally addictive. However the pumpkin additionally provides such a lovely coloration—the rolls virtually appear to be gold nuggets. And the wealthy luster heightens the consuming expertise, a golden hue of shining expectation.

The flavour is barely harking back to pumpkin pie in a means, however not completely so, as the same old mixture of spices (ginger, allspice, nutmeg, and so on.), dare I say pumpkin spice, are usually not invited to this social gathering. The recipe additionally requires a big proportion of honey, which brings sweetness, positive, but in addition richness and floral notes. The aroma of the baked rolls hints on the pumpkin contained therein, however in a really distant means; my 4-year-old son put it finest: “these rolls remind me of Thanksgiving.”

Tremendous tender sourdough pumpkin dinner rolls. Excellent for gravy.

Let’s take a look at easy methods to make these chewy sourdough pumpkin rolls.

Flour and ingredient choice


This recipe requires 100% greater protein bread flour to assist assist the added pumpkin puree, butter, milk, and even honey. I’ve discovered King Arthur Baking Bread Flour works very well with this recipe, it has loads of energy for assist, and the marginally chewy texture is welcome in these comfortable dinner rolls.

Pumpkin puree

Any plain pumpkin puree will work effectively with this recipe. I are likely to go along with Libby’s Pumpkin Puree, however any selection you’ve entry to will work.

Another choice: candy potato puree

In the event you wished to take a special strategy, roasted, cooled, and pureed candy potato would work very effectively on this recipe.

Soft sourdough pumpkin rolls baking schedule

Baking schedule

These sourdough pumpkin dinner rolls may be made in a single day or unfold over the course of two. It is a moderately slow-moving dough (and made worse in case your kitchen is chilly within the winter) and the rolls want further time in bulk and proof. Be certain to not rush the proof, the rolls should be very, very comfortable to the contact earlier than they’re baked.

The profit to chilly proofing the rolls in form is in case you’re making these for Thanksgiving, you’ll be able to prep the rolls all the way in which till simply after you form them, then cowl and place the pan into the fridge. The subsequent day, take them out within the morning and allow them to end proofing on the counter (for me this took about 3-4 hours) and bake them early within the day on Thanksgiving to have them recent for the large day.

Chilly proofing this dough brings added taste complexity, however the general taste remains to be fairly balanced and the rolls do not grow to be overly bitter.

Sourdough pumpkin dinner rolls components


Whole Dough Weight 1,200 grams
Pre-fermented Flour 8.00%
Levain in ultimate dough 26.09%
Yield Sixteen 70-gram rolls

Whole components

Desired dough temperature: 78°F (25°C). See my submit on the significance of dough temperature for extra data on dough temperatures.

Weight Ingredient Baker’s Share
597g Excessive-protein white flour (12.7% protein, King Arthur Baking Bread Flour) 100.0%
119g Pumpkin puree 20.0%
113g (one stick) Butter, unsalted 19.0%
90g Complete milk 15.0%
42g Honey 7.0%
179g Water 30.0%
12g Superb sea salt 2.0%
48g Ripe sourdough starter 8.0%
Soft sourdough pumpkin rolls

Sourdough pumpkin dinner rolls technique

1. Put together the levain – 8:00 a.m.

Combine the next elements in a container and go away them coated to ripen at a heat temperature, about 74-76°F (23-24°C) for 3 1/2 to 4 hours till ripe.

Weight Ingredient Baker’s Share
48g Excessive-protein white flour 100.00%
48g Water 100.00%
48g Ripe sourdough starter 100.00%

2. Combine – 11:30 a.m.

There isn’t any autolyse step for this dough. See my information to the autolyse approach for when and why I like to make use of the approach (and why it isn’t strictly mandatory).

I used my KitchenAid stand mixer to combine this dough.

Weight Ingredient
549g Excessive-protein white flour
119g Pumpkin puree
113g Butter, unsalted
90g Complete milk
42g Honey
131g Water
12g Salt
143g Levain (see Put together the levain, above)

First, take out your butter and reduce it into 1/2″ pats. Set the butter on a plate to heat to room temperature and reserve till the tip of blending.

To the bowl of a stand mixer fitted with the paddle attachment, add the watermilk, flour, ripe levainhoneypumpkin puree, and salt. Combine on velocity 1 (STIR on a KitchenAid) for 1 to 2 minutes till the elements come collectively and no dry bits stay. Change to the dough hook attachment and blend on medium velocity (2 on a KitchenAid) for 4-5 minutes till the dough begins to strengthen and clump across the hook. It is a agency dough at this level, it would clump to the dough hook and utterly clear the perimeters of the blending bowl.

Let the dough relaxation within the mixing bowl for 10 minutes.

Your butter ought to now be at room temperature; a finger will simply slide in and go away an impression. Flip the mixer on to hurry 1 and add the butter, one pat at a time, ready so as to add every pat till the earlier one is totally absorbed. Including all of the butter would possibly take 5 to eight minutes.

Ultimately, the dough will nonetheless be very comfortable and never utterly faraway from the perimeters of the blending bowl—we’ll proceed to strengthen the dough throughout bulk fermentation.

Switch your dough to a bulk fermentation container and canopy.

3. Bulk fermentation – 12:00 p.m. to 4:30 p.m. (4 1/2 hours)

At a heat room temperature, round 74-76°F (23-24°C), bulk fermentation ought to take about 4 1/2 hours. In case your kitchen is cooler, place your bulk container in a small residence dough proofer, or lengthen the majority fermentation time to present the dough extra time to ferment.

Give this dough two units of stretch and folds throughout bulk fermentation at 30-minute intervals. The primary set begins after half-hour from the beginning of bulk fermentation. For every set, moist your fingers, seize one facet and stretch it up and over the dough to the opposite facet. Rotate the bowl 180° and carry out one other stretch and fold (this types an extended rectangle within the bowl). Then, rotate the bowl 90° and do one other stretch and fold. Lastly, flip the bowl 180° and do one final stretch and fold. You must have the dough neatly folded up within the bowl.

After the second set, let the dough relaxation, coated, for the rest of bulk fermentation.

4. Divide and form – 4:30 p.m.

On the finish of bulk fermentation, your dough ought to have risen within the container, however not an incredible deal. You must see indicators of sturdy fermentation: a easy texture, and a rise in elasticity (energy), and basic puffiness.

First, butter your baking pan (even when it is nonstick) to make sure the rolls take away cleanly after baking. I like to make use of my 8 x 8-inch USA pan (which can also be nonstick) for this recipe, however you would additionally use a spherical pan or any pan you would like to suit the rolls.

Evenly flour the highest of the dough within the bulk fermentation bowl and your work floor. Gently scrape out the dough to the work floor and divide it into sixteen 70-gram items.

Due to the dough texture, I favor utilizing my bench knife to assist form every roll. Use the knife to tug the dough towards your physique as your different hand rounds the dough, tucking the sting down underneath the ball. Repeat this dragging and tucking with the knife and your different hand till you’ve a uniformly spherical ball.

See the next video and my information to shaping buns and rolls for shaping assist.

7. Chilly Proof – 4:45 p.m. to eight:00 a.m. (subsequent day)

Cowl the pan with a massive, reusable plastic bag and seal it shut.

Cowl the pan and place it into the fridge. The subsequent day, take them out about 3-4 hours earlier than you need to bake them and allow them to proof on the counter till they’ve risen all the way in which to the rim of the pan and are extraordinarily comfortable to the contact.

Similar day bake possibility: For a milder taste profile and to bake them the identical day, proof them in a heat spot in your kitchen and skip the cold-proof. My kitchen was on the cooler facet, round 72-74°F (22-23°C), and the dough took about 3 hours to completely proof when doing a same-day bake. Use the identical cues as beneath to find out after they’re completed proofing.

8. Heat Proof – 8:00 a.m. to 12:00 p.m. (temperature relying)

Take the coated pan out of the fridge and proof at heat room temperature, 73-74°F (22-23°C), for 4 to five hours. Give the rolls loads of time to proof at this stage, it would take them time to heat from the chilly fridge and end proofing.

Make sure you give these rolls loads of time to proof, they should be very comfortable to the contact earlier than baking.

Once they’re able to bake, the dough may have risen to the rim of the baking pan and be very comfortable to the contact.

9. Bake – 12:00 p.m.

Preheat your oven, with rack within the center, to 425°F (220°C).

Uncover your dough and gently press the tops of some rolls. You should not really feel any dense spots or tight areas—the dough must be very gentle and ethereal. In the event you do, cowl the pan and provides your dough one other half-hour to proof and verify once more.

There’s no must steam the oven for this bake as a result of we’ll use an egg wash to prime the dough. In a small bowl, whisk collectively a complete egg and a splash (about 1 tbsp) of complete milk.

As soon as your oven is preheated, take away your pan from its bag, evenly brush on the egg wash, sprinkle on coarse sea salt (optionally available) and white sesame seeds, and slide the pan into the oven.

Bake at 425°F (220°C) for 10 minutes. After this time, rotate the pan 180° within the oven and cut back the temperature to 350°F (175°C). Bake for an extra 20-25 minutes till the tops of the rolls are golden, and the inner temperature is round 204°F (95°C). When completed, take away the pan from the oven and let relaxation for 10 minutes. Then, take away the rolls from the pan to a wire rack to complete cooling.

These are great heat from the oven, however I prefer to allow them to cool for at the very least half-hour earlier than consuming. These rolls are finest the day they’re made however are nonetheless nice the day after (if saved in accordance with my submit on storing bread).

Chewy pumpkin rolls

For extra rolls and sourdough pumpkin recipes

Buon appetito!


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Tremendous comfortable and extremely tender, these sourdough pumpkin dinner rolls are just a little buttery and just a little savory, good for household gatherings (particularly Thanksgiving!).


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

Most important Dough

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


  • one complete egg and splash of complete milk for egg wash
  • coarse sea salt (optionally available)
  • white sesame seeds (optionally available)

  1. Levain (8:00 a.m.)
    In a small bowl or jar, combine the Levain elements. Cowl the jar and preserve it at a heat temperature for 3 1/2 to 4 hours till ripe.
  2. Combine (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. Combine on low velocity for 1 minute till included. Then, change to the dough hook attachment and blend on medium velocity (KA Velocity 2) for 4 for five minutes till dough clumps across the dough hook and clears the perimeters. Let the dough relaxation within the mixing bowl for 10 minutes. Subsequent, add the 113g butter, one pat at a time, whereas the mixer is working on low velocity. Proceed this for five to eight minutes till all butter is added and the dough is cohesive and comfortable however nonetheless cheesy to the contact. Switch the dough to a bulk fermentation container and canopy.
  3. Bulk Fermentation (12:00 p.m. to 4:30 p.m.)
    This dough will want 2 units of stretches and folds throughout bulk fermentation the place the primary set begins after half-hour into bulk fermentation and the next set is 30-minutes later. After the second set of stretches and folds, let the dough relaxation, coated, for the rest of bulk fermentation.
  4. Divide and Preshape (4:30 p.m.)
    Butter your 8×8-inch sq. pan. Divide the dough into sixteen 70-gram items and form every as a really tight ball. Place the balls within the buttered pan to proof.
  5. Chilly Proof (4:45 p.m. to eight:00 a.m.)
    Cowl pan with reusable plastic and seal shut. Place the coated pan within the fridge till the subsequent day (take out of the fridge and let proof on the counter for 3 to 4 hours, temperature relying).
  6. Heat Proof (8:00 a.m. to 11:00 a.m.)
    Take away the coated pan from the fridge and proof at heat room temperature (73-74°F/23-24°C) for 4 to five hours till the rolls have risen to the rim of the pan and are very comfortable to the contact 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 collectively one egg and a splash of complete milk. When the oven is preheated, brush on the egg wash, sprinkle on coarse sea salt and white sesame seeds(optionally available), and bake for 10 minutes. Then, rotate the pan 180° within the oven and cut back the temperature to 350°F (175°C). Bake for an extra 20-25 minutes till the tops are well-colored and the rolls have reached round 204°F (95°C) internally. Take away from the oven and let cool within the baking pan for 10 minutes. Then knock the rolls out to chill on a wire rack. Let relaxation for 10 minutes, then get pleasure from.


  • As an alternative of pumpkin puree, a candy potato puree would additionally work effectively with this recipe.



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