Soft Pumpkin Sourdough Rolls

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

Good

% Daily Values based on a 2,000 calorie diet

Step 1

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.

Step 2

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.

Step 3

Cold Proof, 12 - 48 hours: Place dough covered in the fridge for 12 - 36 hours. I fermented my dough for 36 hours.

Step 4

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.

Step 5

Optional Final Proof, 1 - 2 hours: Cover and proof for an additional 1-2 hours or until rolls are puffy.

Step 6

Preheat & Bake, 40 mins: Preheat the oven to 375F. Bake for about 25-28 minutes until they turn golden brown.

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