Sourdough Pumpkin Rolls

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Sourdough Pumpkin Rolls

Sourdough elevates these soft pull-apart Sourdough Pumpkin Rolls by imparting deeper, heightened flavor and an even fluffier, chewier crumb. And it’s all thanks to the addition of Platinum® Instant Sourdough Yeast from Red Star®. Combining the pleasant tang of sourdough with mildly sweet pumpkin and baked in a cast-iron skillet, these bread rolls embody fall comfort baking at its finest. We finished them off with a savory topping of pepitas and flaked sea salt, delivering a welcome note of crunch to the rolls’ pillowy perfection.

Sourdough Pumpkin Rolls
  • 3½ cups (438 grams) all-purpose flour
  • 1 (0.63-ounce) package (18 grams) Platinum® Instant Sourdough Yeast
  • 2 teaspoons (6 grams) kosher salt
  • ½ teaspoon (1 gram) ground cinnamon
  • ¾ cup (183 grams) canned pumpkin
  • ½ cup (120 grams) whole milk
  • ¼ cup (57 grams) unsalted butter
  • ¼ cup (85 grams) honey
  • 1 large egg (50 grams), lightly beaten
  • 3 tablespoons (27 grams) raw pepitas
  • 1 tablespoon (9 grams) flaked sea salt
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat flour, yeast, kosher salt, and cinnamon at low speed until combined.
  2. In a small saucepan, heat pumpkin, milk, butter, and honey over medium heat until butter is melted and mixture registers 120°F (49°C) to 130°F (54°C) on an instant-read thermometer. Remove from heat; let cool slightly, if necessary.
  3. With mixer on low speed, add warm pumpkin mixture to flour mixture, beating until combined, about 2 minutes. Switch to the dough hook attachment. Beat at low speed until dough is smooth and elastic, 12 to 13 minutes.
  4. Lightly oil a large bowl. Turn out dough onto a lightly floured surface, and shape into a smooth ball. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft- free place (75°F/24°C) until doubled in size, 45 minutes to 1 hour.
  5. Oil a 10-inch cast-iron skillet with oil.
  6. Punch down dough, and turn out onto a lightly floured surface. Divide dough into 12 equal portions (about 75 grams each). Shape each portion into a smooth round, and place in prepared skillet. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 30 to 45 minutes.
  7. Preheat oven to 350°F (180°C).
  8. Brush top of rolls with egg wash, and sprinkle with pepitas and flaked salt.
  9. Bake until deep golden brown and an instant-read thermometer inserted in center registers 190°F (88°C), 25 to 30 minutes. Let cool slightly. Serve warm.
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