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)2 teaspoons (6g) kosher salt1/2 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. NotesYou can substitute 1 (0.25oz) package (7g) Platinum Yeast. Recipe featured in Bake From Scratch magazine. Did you make this recipe? We want to see it! Tag @redstaryeast and use hashtag #redstaryeast
