Sourdough Pumpkin Dinner Rolls
Soft, squishy sourdough pumpkin dinner rolls topped with seeds. These delightful pumpkin dinner rolls will the star of your table, no matter what the occasion!
Equipment
- Stand Mixer
- Digital Scale
- 12" Cast Iron Skillet
- Pastry Brush
Ingredients
Dough
- 500 g Bread Flour
- 100 g Sourdough Starter Fed and bubbly
- 150 g Pumpkin Puree Room temp
- 80 g Milk Warm 37C
- 40 g Honey
- 30 g Butter
- 10 g Salt
Honey Butter for Topping
- 20 g Honey
- 20 g Butter
Seeds for Topping
- 50 g Black Sesame Seeds
- 50 g Pumpkin Seeds
- 50 g Oats I processed them in a food processor to make them a bit finer.
Instructions
- Add flour, sourdough starter, pumpkin puree, milk and honey to your stand mixer bowl and use the stand mixer to knead into a rough dough. Allow to rest for around 30 minutes.
- Add the salt and butter and knead the dough until it is silky and elastic. This is such a lovely dough it should be very easy to handle.
- Transfer the dough to a bowl and allow it bulk ferment until the dough has risen around 30%.
- Once the dough has finished the bulk ferment, you will need to shape the rolls.
- Weigh out the dough into whatever size balls you'd like. I've done them at 50g.
- Take each piece of dough, flatten it out into a disc. Bring the edges into the middle and pinch then roll to form a ball.
- Lightly spray each roll with water and dip into seeds of your choice (I've used black sesame, pumpkin and oats).
- Place the rolls into a cast iron skillet lined with baking paper. I've used a 12" skillet. Allow them to proof and get puffy (this will take a while, depending on the temperature in your kitchen).
- When you're ready to bake, preheat the oven to 180C/356F.
- Bake the sourdough pumpkin dinner rolls at 180-C/356F for approximately 20 minutes or until the rolls are golden brown.
- While the rolls are baking, mix together the honey and the butter. Set aside.
- Once you've removed them from the oven, gently brush them with the honey butter.
Notes
This recipe has been created using a stand mixer (Thermomix) to knead the dough. I found this the quickest and easiest way to get a silky and elastic dough (particularly with butter). You can knead it by hand but you'll need to really work the dough to get it silky and elastic and to get the gluten to form.
You can use sweet potato in place of pumpkin puree if you want to. It's fine to use homemade puree or store bought - whatever is easier for you. I've made my own pumpkin puree because canned is not available in my part of the world.
Nutrition
Serving: 40g Calories: 321kcal Carbohydrates: 35g Protein: 11g Fat: 15g Saturated Fat: 9g Polyunsaturated Fat: 1g Monounsaturated Fat: 4g Trans Fat: 1g Cholesterol: 41mg Sodium: 910mg Potassium: 91mg Fiber: 1g Sugar: 3g Vitamin A: 449IU Vitamin C: 1mg Calcium: 161mg Iron: 1mg
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