These Pumpkin Sourdough Bread Rolls are soft, fluffy, and have just the right hint of pumpkin sweetness mixed with the tangy flavor of sourdough. The warm, golden color makes them look extra inviting, and their tender crumb is perfect for snacking or serving alongside a meal. The pumpkin adds moisture and a subtle autumn vibe that feels so comforting.
I love making these rolls when the weather turns cooler because the smell of pumpkin and fresh bread baking fills the kitchen with cozy warmth. One of my favorite tricks is brushing the tops with a little melted butter right after they come out of the oven—it makes them shiny, soft, and even more delicious. They’re also perfect for making little sliders or stuffing with your favorite sandwich fillings.
If you want to impress guests or just treat yourself, try these rolls warm with a pat of butter or honey. They’re lovely for holiday dinners or weekend breakfasts. I can’t get enough of how the pumpkin and sourdough flavors balance each other—lightly sweet, slightly tangy, and utterly comforting all at once. These rolls always bring a smile to my face!
Key Ingredients & Substitutions
Sourdough Starter: The starter gives these rolls their light tang and natural rise. If you don’t have one, you can substitute with 1 packet of active dry yeast, but the flavor will be less tangy.
Pumpkin Puree: Use plain canned pumpkin or homemade puree. It adds moisture and a subtle sweetness. Sweet potato puree works as a tasty alternative.
Flour: All-purpose flour is great here for a tender crumb. You can experiment with bread flour for a chewier texture or mix in some whole wheat for earthiness.
Fat (Olive Oil or Butter): This keeps the rolls soft and rich. Butter gives a nice flavor, but olive oil makes a lighter result.
Egg Wash & Herbs: Brushing with egg wash gives the rolls a beautiful shine and helps herbs stick. For a vegan option, use plant milk or a mix of oil and water for the wash.
How Can I Get Soft, Fluffy Rolls with a Perfect Rise?
Getting the right rise and softness starts with a good fermentation and gentle handling:
- Feed and activate your sourdough starter before using so it’s bubbly and active.
- Knead the dough thoroughly for 8-10 minutes to develop gluten, which traps air for fluffiness.
- Let the dough rise slowly at room temperature until doubled—don’t rush this, as it builds flavor and structure.
- Shape the rolls gently without deflating the dough too much; this keeps air pockets intact.
- Proof the shaped rolls until they puff up nicely—it’s worth the wait for lightness.
- Use an egg wash to encourage a golden crust but keep the inside soft.
- Brush with melted butter after baking for extra moisture and a tender crust.
Following these steps helps create bread rolls that are soft inside, with a light crumb and a beautifully golden surface every time.
Equipment You’ll Need
- Large mixing bowl – big enough for mixing and letting the dough rise comfortably.
- Dough scraper – perfect for handling sticky dough and cleaning the work surface easily.
- Kitchen scale – helps measure flour and ingredients precisely for consistent results.
- Baking sheet or loaf pan – for shaping and baking the rolls; a loaf pan works well for pull-apart rolls.
- Parchment paper – keeps rolls from sticking and makes cleanup easier.
- Pastry brush – handy for applying egg wash and melted butter for a shiny, soft crust.
- Kitchen towel or plastic wrap – to cover dough while it rises and proof.
Flavor Variations & Add-Ins
- Add 1/2 tsp cinnamon and nutmeg for a warm, spiced twist that fits autumn vibes perfectly.
- Mix in 1/4 cup chopped pecans or walnuts for crunch and a nutty flavor.
- Stir in 1/4 cup shredded cheddar or gruyere cheese for a delicious savory note.
- Swap pumpkin with sweet potato puree for a slightly different sweetness and texture.
- Brush tops with honey instead of egg wash for a natural sweetness and glossy finish.
Pumpkin Sourdough Bread Rolls
Ingredients You’ll Need:
For the Dough:
- 1 cup active sourdough starter (100% hydration)
- 1 cup pumpkin puree (canned or homemade, unsweetened)
- 3 cups all-purpose flour (plus extra for kneading)
- 1 tsp salt
- 1 tbsp sugar or honey
- 2 tbsp olive oil or melted butter (plus extra for brushing)
For Topping and Finishing:
- 1 tsp dried Italian herbs or rosemary (optional, for topping)
- 1 egg (for egg wash)
How Much Time Will You Need?
This recipe requires about 20 minutes of active preparation and kneading, followed by 4 to 8 hours for the first rise (depending on your starter’s strength and room temperature). After shaping the rolls, allow another 2 to 3 hours for proofing before baking. Baking takes about 20 to 25 minutes more. Plan ahead to enjoy these tender pumpkin sourdough rolls!
Step-by-Step Instructions:
1. Mix the Wet Ingredients:
In a large mixing bowl, stir together the active sourdough starter and pumpkin puree until smooth and well blended.
2. Combine and Knead the Dough:
Add the sugar, salt, and olive oil or melted butter to the pumpkin mixture. Gradually add the flour, stirring as you go, until a dough forms. Transfer the dough to a floured surface and knead for 8 to 10 minutes until the dough feels smooth, elastic, and slightly sticky but manageable. You can add a little extra flour if it’s too sticky.
3. First Rise (Fermentation):
Place the kneaded dough in a clean, lightly oiled bowl. Cover with a damp towel or plastic wrap, and let it ferment at room temperature for 4 to 8 hours, or until it has doubled in size. The time varies based on your sourdough starter’s strength and the ambient temperature.
4. Shape the Rolls:
After the dough has risen, gently deflate it to release some gas. Divide the dough into 8 equal pieces. Shape each piece into a smooth, round roll by tucking edges underneath and rolling gently.
5. Proof the Rolls:
Arrange the shaped rolls close together on a parchment-lined baking sheet or in a loaf pan if you prefer pull-apart rolls. Cover them again and let them proof for another 2 to 3 hours, or until puffed up and almost doubled.
6. Prepare for Baking:
Preheat your oven to 375°F (190°C). In a small bowl, whisk the egg with a tablespoon of water to make an egg wash. Brush the tops of the rolls lightly with this mixture for a shiny finish. Sprinkle with dried Italian herbs or rosemary if you like.
7. Bake and Finish:
Bake the rolls for 20 to 25 minutes, until the tops turn golden brown and the rolls sound hollow when tapped. Once out of the oven, immediately brush them with melted butter for a soft, glossy crust. Let them cool slightly on a wire rack before serving.
Enjoy your warm, tender pumpkin sourdough bread rolls — perfect with butter or as delicious sandwich bread!
Can I Use Frozen Pumpkin Puree?
Yes! Just make sure to thaw it completely and drain any excess liquid before using to avoid making the dough too wet.
How Long Can I Store These Rolls?
Store leftover rolls in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 2 months—just thaw and warm before serving.
Can I Make This Recipe Without a Sourdough Starter?
Absolutely! Substitute 1 packet of active dry yeast for the starter, but reduce the rising time to about 1 to 2 hours until doubled, as the flavor will be less tangy.
How Do I Get a Soft, Shiny Crust?
Brushing the rolls with an egg wash before baking adds shine. After baking, brushing them with melted butter keeps the crust soft and adds delicious flavor.
