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Platinum Instant Sourdough Pumpkin Rolls

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
0

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Ingredients

Dough

  • 3 1/2 cups (438g) all-purpose flour
  • 1 (0.63oz)package (18g) Platinum Instant Sourdough Yeast (see note)
  • 2 teaspoons (6g) kosher salt
  • 1/2 teaspoon (1g) ground cinnamon
  • 3/4 cup (183g) canned pumpkin
  • 1/2 cup (120g) whole milk
  • 1/4 cup (57g) unsalted butter
  • 1/4 cup (85g) honey

Topping

  • 1 large egg, for egg wash (50 grams, lightly beaten)
  • 3 tablespoons (27g) raw pepitas
  • 1 tablespoon (9g) flaked sea salt

Instructions

  • In 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.
Recipe featured in Bake From Scratch magazine.

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