These Sourdough Pumpkin Dinner Rolls are irresistibly soft, fluffy, and buttery, with a hint of pumpkin and a sweet-and-salty maple butter topping. They’re an easy fall side dish for Thanksgiving that can be made the same day or prepped overnight!
I’ve shared quite a few sourdough pumpkin recipes on the blog over the years, and most of them have been on the sweet side. So this year, I wanted to switch things up and make a savory pumpkin recipe. And because Thanksgiving is my favorite holiday, it seemed only fitting to turn it into a side dish that would have a spot on the Thanksgiving table.
So, off to the kitchen I went. I started with my pumpkin sourdough bread recipe as the base, then added butter, egg, and milk to turn it into a soft, fluffy dinner roll. I baked the rolls together in a 9×13-inch pan so they rise up against each other, creating those irresistible pull-apart sides. And because I apparently can’t leave a good thing alone, I finished them with a salty-sweet maple butter that gets brushed over the warm rolls right out of the oven.
And let me tell you, these rolls did not last long. I immediately ate two straight from the pan—and I’m not even usually much of a dinner roll person.
They’re soft, fluffy, buttery, and just pumpkin-y enough. And with that sweet-salty maple butter on top? Incredible. They’d be right at home alongside your Thanksgiving dinner, but they also make fantastic slider buns for fall sandwiches.
I hope you give them a try and love them as much as I do!
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Ingredients & Substitutions
Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.
- Active Sourdough Starter- Use a bubbly, recently fed starter for the best rise. You can also use 1–2 day old discard, but fermentation may take a little longer.
- Pumpkin Puree- Adds moisture, flavor, and that pretty orange color to the dough. Be sure to use plain pumpkin puree rather than pumpkin pie filling.
- Brown Sugar- Adds a touch of sweetness and helps with browning. You can substitute an equal amount of granulated sugar if needed.
- Whole Milk- Helps create soft, tender rolls with a moist crumb. I recommend whole milk, but any milk will work.
- Butter- Gives the rolls a soft texture and buttery flavor. Use unsalted butter so you can control the salt in the dough.
- Egg- Adds moisture and structure while helping the rolls develop a beautiful golden color as they bake.
- All-Purpose Flour- Gives the rolls enough structure to hold their shape while keeping them soft and fluffy. I prefer all-purpose flour for this recipe, but bread flour can also be used.
- Kosher Salt- Enhances flavor and helps strengthen the dough. I use Diamond Crystal Kosher Salt (2.8 grams per teaspoon). If using Morton’s or table salt, use about half as much by volume or weigh for accuracy.
- Salted Maple Butter- This simple topping takes these rolls from good to really good. Brush it over the rolls while they’re still warm so it soaks into the tops.
Tips for Success
- Use an active starter. Your starter should be bubbly and at or near its peak. If using discard, use discard less than 2 days old and expect a longer rise time.
- Watch the dough, not the clock. Fermentation times vary with your kitchen and starter. Look for dough that is puffy, bubbly, and noticeably increased in volume.
- Expect a sticky dough. The egg, sugar, pumpkin, and milk make this dough naturally soft and sticky. Lightly flour your hands and work surface as needed, but avoid adding too much extra flour.
- Shape the rolls tightly. Bring the edges of each piece into the center, then roll it against the counter until smooth and taut.
- Allow enough time to proof. If refrigerating overnight, let the rolls proof at room temperature for several hours the next day before baking.
How to Make Sourdough Pumpkin Dinner Rolls
Here’s a quick look at the process for making pumpkin sourdough dinner rolls with salted maple butter. For the full measurements and detailed instructions, see the recipe card below!
Step 1: Feed your starter. Feed your sourdough starter 6–12 hours before baking so it's bubbly and active.
Step 2: Mix the dough. Whisk together the milk, pumpkin puree, sourdough starter, brown sugar, melted butter, and egg. Add the flour and salt and mix until a sticky dough forms. Cover and let rest for 20 minutes.
Step 3: Stretch and fold. Complete 4 rounds of stretch and folds, resting the dough for 15 minutes between each round.
Step 4: Bulk ferment. Cover and let the dough rise at room temperature until puffy, bubbly, and noticeably increased in volume.
Step 5: Shape the rolls. Divide the dough into 12 equal pieces and shape each into a smooth ball. Arrange the rolls evenly in the prepared pan.
Step 6: Proof. Cover and let the rolls proof for 1–2 hours, until noticeably puffy.
Step 7: Bake. Bake at 350°F for 30–35 minutes. Brush the warm rolls generously with the maple butter as soon as they come out of the oven. Let cool for 20–30 minutes before serving.
Baker's Timeline
Here’s a sample timeline to help you plan your sourdough pumpkin dinner rolls.
- 8:00 PM (Night Before): Feed your starter.
- 6:00–6:30 AM: Mix dough and let rest for 20 minutes.
- 6:30–7:30 AM: Perform stretch and folds.
- 7:30 AM–3:30 PM (varies): Bulk fermentation (until nearly doubled in size).
- 3:30–4:00 PM: Shape the dough.
- 4:00–5:00 PM: Proof at room temperature.
- 5:00–5:30 PM: Bake at 350°F.
- 5:30–6:00 PM: Butter, cool, and serve.
Note: Rise times can vary depending on the strength of your starter and the temperature of your kitchen. Always use visual cues—like a dough that has doubled and looks airy—rather than relying strictly on the clock.
How to Store
Store leftover sourdough pumpkin dinner rolls in an airtight container at room temperature for up to 3 days.
For longer storage, freeze the rolls for up to 3 months. Thaw at room temperature and gently warm before serving.
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Let's Connect!
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More Sourdough Roll Recipes
📖 Recipe
Sourdough Pumpkin Dinner Rolls with Salted Maple Butter
Equipment
- Straight-sided container (optional)
Ingredients
Sourdough Pumpkin Dinner Rolls
- ¾ cup (180 grams) whole milk
- ¾ cup (180 grams) pumpkin puree
- ½ cup (100 grams) active sourdough starter or discard less than 2 days old
- 2 tablespoons (25 grams) brown sugar packed
- 4 tablespoons (57 grams; ½ stick) unsalted butter melted and cooled
- 1 large egg
- 4 cups (480 grams) all-purpose flour
- 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt measure in grams or reduce to 1 ¾ teaspoons if using Morton's brand or table salt
Salted Maple Butter Topping
- 2 tablespoons unsalted butter melted
- 1 tablespoon maple syrup
- ⅛-¼ teaspoon Diamond Crystal Kosher Salt
Instructions
- Feed your sourdough starter 6–12 hours before you plan to make the dough. It should be bubbly, active, and at or near its peak when you’re ready to use it. In a cooler kitchen (60–65°F), it may take closer to 12 hours, while a warmer kitchen (around 75°F) may take about 6 hours. If using discard, you can skip this step.
- In a large bowl, whisk together the milk, pumpkin puree, sourdough starter, and brown sugar until well combined. Add the melted and cooled butter and egg and whisk until smooth. Add the bread flour and salt and mix until no dry flour remains and a sticky dough forms. Cover and let the dough rest for 20 minutes.¾ cup (180 grams) whole milk, ¾ cup (180 grams) pumpkin puree, ½ cup (100 grams) active sourdough starter, 2 tablespoons (25 grams) brown sugar, 4 tablespoons (57 grams; ½ stick) unsalted butter, 1 large egg, 4 cups (480 grams) all-purpose flour, 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt
- Lightly wet your hands. Grab one side of the dough, stretch it upward, and fold it over the center. Rotate the bowl and repeat on all four sides. Cover and let the dough rest for 15 minutes. Repeat this process 3 more times, resting for 15 minutes between each round, for a total of 4 rounds of stretch and folds.
- Cover the dough and let it rise at room temperature until it looks puffy, has bubbles throughout, and has noticeably increased in volume. Depending on the temperature of your kitchen and the strength of your starter, this can take anywhere from 4–12+ hours.
- Generously butter the bottom and sides of a 9×13-inch baking pan. Turn the dough out onto a lightly floured surface and divide it into 12 equal pieces. Working with one piece at a time, bring the edges of the dough into the center to create a tight ball. Place the dough seam-side down and gently roll it against the counter to seal and smooth the surface. Arrange the dough balls evenly in the prepared pan.
- Cover the rolls and let them proof at room temperature for 1–2 hours, or until they look noticeably puffy. For an overnight option, cover the pan and refrigerate the rolls after shaping. The next day, remove them from the refrigerator and let them proof at room temperature for 2–4 hours, or until noticeably puffy, before baking.
- About 20 minutes before the rolls are finished proofing, preheat the oven to 350°F. Bake for 30–35 minutes, or until the tops are lightly golden brown.
- While the rolls are baking, stir together the melted butter, maple syrup, and salt in a small bowl.2 tablespoons unsalted butter, 1 tablespoon maple syrup, ⅛-¼ teaspoon Diamond Crystal Kosher Salt
- Remove the rolls from the oven and immediately brush the tops with the salted maple butter. Let the rolls cool for 20–30 minutes before serving.
Notes
- Storage: Store in an airtight container for up to 3 days or freeze for up to 3 months.
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