Sourdough Pumpkin Dinner Rolls are a fantastic delight added in your perfect Sunday dinner. This is one of the recipes I tried using sourdough discard. So glad I did, I only added a little bit and got a perfectly enhanced mild flavour of sourdough. Enjoy these with warm soups and fresh mediterranean salads. They also make wonderful grilled cheeses.
Equipment
- mixing bowl
- Baking dish or Parchment Paper
Ingredients
- 1 cup pumpkin, boiled and pureed
- 1/4 cup warm water
- 1/2 tsp cinnamon powder
- 1/4 tsp nutmeg powder
- 1 tbsp salt
- 3 1/4 cups bread flour
- 1/4 tsp instant yeast
- 3 tbsp sourdough discard
- 1 tbsp olive oil
- 1/4 tsp sugar optional
Instructions
- In a large mixing bowl, mix all wet ingredients except water together and form a paste.
- Mix all dry ingredients in a separate bowl then slowly add half of the flour, mix and add rest of the flour along with adding little water at a time.
- Mix well to make a sticky yet kneadable dough.
- Add more flour to make it less sticky. You should have a clean bowl and and dough ball.
- Grease the bowl with some oil and let the dough sit in to rise for about. 4-5 hours. The dough shall double in size.
- Take out the dough on a slightly floured surface then stretch and fold using hands for 3-4 minutes.
- Divide the dough into equal portions and make smooth balls.
- Grease the baking dish or use a parchment paper to set balls. Let them proof covered for 40 mins.
- Preheat oven at 200°c.
- Lower the temperature to 190°c and bake for 25 mins, brush melted butter on top in last ten mins.
- Let it cool slowly inside the open oven then enjoy warm.
Notes
See more interesting and easy sourdough recipes to make at home and full guide for developing sourdough starter at home.