Soft sourdough pumpkin rolls are everything you ever dreamed this fall! They’re soft and fluffy in the inside (thanks to pumpkin puree!) and perfectly crusty on the outside. No oil, yeast, or butter required!
Makes 6 - 10 Sourdough Rolls | Total Fermentation: 24 - 48 hours | Bake Time: 25 minutes
What supplies do you need for this pumpkin sourdough rolls?
These are your bread-making essentials:
- Kitchen Scale - I recommend this digital scale or this non-digital scale
- Proofing Basket - I recommend this brand. If you don't have a proofing basket, I recommend using a Tupperware that is similar in size to the proofing basked and line it with a folded cloth so it cradle the bread. If you go this route, be sure to cover you bread with a cloth to keep it from drying out.
- Cast Iron Dutch Oven - I recommend investing in this lodge cast iron. Using a covered cast iron will your bread the rise, crust, and tender crumb you're looking for.
- Scoring Tool - I actually like to buy mine from Etsy sellers like this one but this one is also great.
- Dough Scraper
Ingredients for Soft Pumpkin Sourdough Pumpkin Rolls
- 450g Bread Flour - I used King Arthur Bread Flour & 20% of Farmer Ground Whole Wheat Flour
- 280g Water
- 180g Pumpkin Puree
- 90g Sourdough Starter
- 9g Sea Salt
- *Optional: Rosemary + Sea Salt on Top (or to your liking!)
How to make Soft Pumpkin Sourdough Rolls
- Feed Your Starter: You'll want to feed your starter about 8-12 hours before you plan to mix all of the ingredients together. Since this recipe calls for 100g of active, bubbly starter, it makes sense to feed at least 70 grams of water and 70g of flour the night before.
- Mix + Bulk Ferment Dough: Mix dough and ferment for 6 -10 hours on the counter or until dough becomes puffy (doubles in size). Perform a few sets of stretch and folds periodically if you have time.
- Cold Proof, 12 - 48 hours: Place dough covered in the fridge for 12 - 36 hours. I fermented my dough for 36 hours.
- Shape: Lightly flour your work surface, and sprinkle a little bit of flour on top of the dough as well. Divide into 6 - 10 pieces (depending on how small or large you like your rolls). Pinch the edges to the bottom of each roll, try to round it tightly. Transfer the shaped rolls into a greased baking pan.
- Optional Final Proof, 1 - 2 hours: Cover and proof for an additional 1-2 hours or until rolls are puffy.
- Preheat & Bake, 40 mins: Preheat the oven to 375F. Bake for about 25-28 minutes until they turn golden brown.
