"These delightfully spiced sourdough rolls are 100% naturally leavened with sourdough starter. Crusty on the outside and soft on the inside, these rolls have just a hint of sweetness and would pair beautifully with dinner such as soup or a hearty fall salad. Or, toast them and slather with butter and a drizzle of honey for a delicious breakfast.
Note: these rolls require an overnight proof in the fridge, as well as rising time, but most of the time is hands-off. This recipe takes about 18 hours from start to finish."
Mini Sourdough Pumpkin Spice Rolls
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- Recipe Card
Cook time 30mins
Serves or Makes: 8
Recipe Card
ingredients
For the rolls
- 400 grams all purpose flour
- 150 grams whole milk
- 110 grams pumpkin puree
- 145 grams ripe sourdough starter
- 20 grams softened unsalted butter
- 20 grams granulated sugar
- 8 grams salt
- 2 teaspoons ground cinnamon
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1 teaspoon ground turmeric
ingredients
For pumpkin Shaping
- Unbleached 100% cotton kitchen twine
- 2 tablespoons neutral oil
- 8 pumpkin seeds
Method
Step 1
Combine all ingredients in the bowl of a stand mixer, or a large mixing bowl. Knead with a dough hook on low speed (no higher than 2) for 15-20 minutes, until dough is soft, smooth, pliable, strong, and no longer sticky. If kneading by hand, prepare to work the dough for up to 30 minutes. If it becomes resistant to movement, cover with a damp cloth for 10 minutes and return to kneading until the dough is fully kneaded.
Step 2
Place the dough in a lightly oiled bowl and allow to bulk ferment, covered, until visibly puffy, light to the touch, and evenly risen, between 4-6 hours at 75°F. It may not double in size but you will be able to feel and see that the dough has taken on air and has a webby texture underneath.
Step 3
While the dough rises, cut 24 pieces of unbleached, 100% cotton kitchen twine into 10 inch lengths. Place the string in a small dish of neutral oil to soak.
Step 4
Dump the dough onto a lightly floured or oiled surface and divide into 8 even pieces. Tuck the sides of each piece of dough towards the center, then turn the dough seam-side down onto the surface. Making a claw-shaped cage with your hands, roll the dough around in circles to tighten the dough into a round roll. (You can stop at this point and proceed to proof the rolls in the refrigerator overnight if you don't want to make pumpkins).
Step 5
Lay three oiled strings down on the surface in an even crossed pattern, then place a roll, taught side up, on the center point. Gently tie each string at the top of the roll, leaving a bit of slack. Repeat for remaining rolls using the remaining string.
Step 6
Place the tied rolls on a baking sheet lined with parchment paper, cover with a large plastic bag or wrap, and refrigerate overnight or for up to 18 hours to complete the final proof.
Step 7
An hour before you’d like to bake the rolls, remove them from the refrigerator to warm up slightly. Preheat the oven to 350°F.
Step 8
Place the rolls in the oven, with the strings on, and bake until lightly golden, about 25-30 minutes. The interior of a roll should read above 200°F when fully baked.
Step 9
Cool rolls on a wire rack until you can handle them, then use clean kitchen scissors to snip and release all the strings. If any strings are resistant, gently tug them until they slide out, trying not to rip the bread. If desired, place a pumpkin seed on the top of each roll for a stem.
Step 10
Serve with butter and honey, or as an accompaniment to your favorite fall or winter meal.