Recipes > Platinum Instant Sourdough Pumpkin Rolls Find A Store Platinum Instant Sourdough Pumpkin Rolls Combining the pleasant tang of sourdough with mildly sweet pumpkin and baked in a cast-iron skillet, these bread rolls embody fall comfort baking at its finest. We finished them off with a savory topping of pepitas and flaked sea salt, delivering a welcome note of crunch to the rolls’ pillowy perfection. Yield 12 rolls Print Recipe Pin Recipe 1 Reviews IngredientsDough3 1/2 cups (438g) all-purpose flour1 (0.63oz)package (18g) Platinum Instant Sourdough Yeast (see note 1)2 teaspoons (6g) kosher salt (see note 2)1/2 teaspoon (1g) ground cinnamon3/4 cup (183g) canned pumpkin1/2 cup (120g) whole milk1/4 cup (57g) unsalted butter1/4 cup (85g) honeyTopping1 large egg, for egg wash (50 grams, lightly beaten)3 tablespoons (27g) raw pepitas1 tablespoon (9g) flaked sea salt InstructionsIn the bowl of a stand mixer fitted with the paddle attachment, beat flour, Platinum Instant Sourdough Yeast, kosher salt, and cinnamon at low speed until combined.In a small saucepan, heat pumpkin, milk, butter, and honey over medium heat until butter is melted and mixture registers 120°F (49°C) to 130°F (54°C) on an instant-read thermometer. Remove from heat; let cool slightly, if necessary.With mixer on low speed, add warm pumpkin mixture to flour mixture, beating until combined, about 2 minutes. Switch to the dough hook attachment. Beat at low speed until dough is smooth and elastic, 12 to 13 minutes.Lightly oil a large bowl. Turn out dough onto a lightly floured surface, and shape into a smooth ball. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 45 minutes to 1 hour.Oil a 10-inch cast-iron skillet with oil.Punch down dough, and turn out onto a lightly floured surface. Divide dough into 12 equal portions (about 75g each). Shape each portion into a smooth round, and place in prepared skillet. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 30 to 45 minutes.Preheat oven to 350°F (180°C).Brush top of rolls with egg wash, and sprinkle with pepitas and flaked salt.Bake until deep golden brown and an instant-read thermometer inserted in center registers 190°F (88°C), 25 to 30 minutes. Let cool slightly. Serve warm. Notes You can substitute 1 (0.25oz) package (7g) Platinum Yeast. Salt weight and volume vary by brand. Diamond Crystal kosher salt was used in this recipe (1 tablespoon is 9 grams). If you a have different brand or type of salt, use the weight listed in the recipe, not the volume measurement. If you do not have a scale, check your brand’s website for what the equivalent volume measurement is for the weight listed in this recipe. Recipe by Bake From Scratch. Did you make this recipe? We want to see it! Tag @redstaryeast and use hashtag #redstaryeast
