Sourdough Pumpkin Dinner Rolls with Salted Maple Butter

Two sourdough pumpkin dinner rolls on a small white plate. One roll is split in half and each half has a pat of butter on it.

Sourdough Pumpkin Dinner Rolls with Salted Maple Butter

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!

Course Bread, Side Dish

Cuisine American

Prep Time 22

Cook Time 30

Cool Time 30

Total Time 23

Servings rolls

Calories 250kcal

Author Ashley Petrie, RDN, LDN

Equipment

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.

A straight-sided container makes it much easier to see how much the dough has risen during bulk fermentation.

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.

Nutrition

Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.