Spiced Pumpkin Sourdough Rolls

I’ve perfected this recipe just in time for the holidays! Once you start baking with sourdough, you soon find yourself wanting to make everything sourdough. Converting yeast recipes can be tricky, but after a while you get a knack for it. This is one I never even baked as yeast bread, but found inspiration in the seasonings. The sweetness of the spices and the currants perfectly counters the sourness of the dough.

Spiced Pumpkin Sourdough Rolls

Spiced Pumpkin Sourdough Rolls

Spiced Pumpkin Sourdough Rolls
24 Rolls

1c sourdough starter
1c whole wheat flour
1c water
2½-3½c all purpose flour
½ (15oz.) can pumpkin puree
4T butter, melted
1/3c sucanat or brown sugar
¾c currants
1t salt
½t ground ginger
½t ground cinnamon
¼t ground cloves
¼t ground mace

The night before, or 8-12 hours in advance: combine the sourdough starter, whole wheat flour, and water. Cover and set in a warm place to form a bubbling sponge.

To the active sponge add 2½c all purpose flour and all remaining ingredients. Mix to incorporate and then slowly add enough flour to make a sticky dough. Knead for a few more minutes and then place in a greased bowl, covered with plastic wrap, in a warm place to rise until doubled.

When dough has doubled, punch it down and turn it out onto a floured board, then knead for a couple minutes more. Grease a 9×13 pan liberally with butter. Divide the dough into 4 equal pieces and set aside 3 of them, covered in plastic wrap. Roll one piece of dough into a log about 10 inches long and 2 inches wide. Cut into 6 equal pieces. Roll each piece into a ball in your hands and place in the greased baking pan so they’re not quite touching. Continue with the remaining dough. A 9×13 pan will hold 4 rows of 6 pieces each. Cover the pan with plastic wrap and set in a warm place to rise until doubled.

Preheat oven to 350°. Melt 1 more tablespoon butter and gently brush it on top of the rolls. Bake rolls for about 25 minutes, until they begin to brown and sound hollow when tapped. Cool in pan for 5 minutes, and then turn out onto a wire rack. Break rolls apart for serving.

Perfect for your holiday table!

Perfect for your holiday table!

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10 Responses

  1. Renée ♥ says:

    I started doing sourdough – on my blog and in real life – a few months ago and I am totally hooked. I will definitely be trying this recipe out – it sounds delicious. Plus, I love all things pumpkin.

  2. SARAMCINKY says:

    I will be making these this week for sure!!!

  3. Debra Meadow says:

    Hi Sarah! I’m going to try these! Can you clue me in on about how long the second rise (dough ball) and the third rise (rolls) take to double? I know you can’t say exactly, but are we talking 2 hours, like yeast bread, overnight, like my sourdough bread takes? Of course, I don’t normally do a sponge first, so I’m a bit in the dark about how to time these so everything comes out at the right time. Thanks!

    • Sarah says:

      I would say each rise probably takes about 2-3 hours. My starter is pretty active and I keep my thermostat at 68*. You can make it rise faster by putting it in the oven with the light on. (But don’t forget it’s in there!) I usually start this first thing in the morning and they’re done in the afternoon.

  4. Debra says:

    Even though I spaced out and forgot to put the butter in the dough, they’re amazing! I brushed to tops with extra. Thanks for the recipe, Sarah.

  5. Shaun says:

    What size of pumpkin puree? The large can or the small one? Thx.

  6. Annie says:

    gonna make these! 🙂

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