“Sourdough dinner rolls shaped like mini pumpkins are the cutest addition to your fall dinner. These soft rolls are great for Thanksgiving, beside chili, or any other way you want to serve them!”
– 100% hydration sourdough starter, fed and active
– water, cool or room temperature
– strong white bread flour
– sea salt
– Rice flour, for sprinkling
1. Remove the cover. Grab the edge of the dough farthest away from you and stretch it up and then place it back down closest to you. Turn the bowl 90 degrees and repeat the stretch and fold. Repeat again until you have done this a total of four times.
1. Once you have completed 4-5 foldings, keep the shower cap on and leave it on the counter for 8-12 hours. During this process the dough should double. If you want to proof it in the fridge, allow it to sit on the counter for 2-3 hours, and then place it in the fridge overnight.
Recipe Note: the timing here will depend on the temperature of your house. If your house is cooler, it could take longer for your dough to double. If your house is warmer, it could take less time. Watch the dough, not the clock!
4. Round each piece into a ball by folding each edge underneath the dough and placing seam side down onto the counter. Cover with a towel, and allow to rest for 20 minutes.
6. Place a piece of string underneath the dough and tie it at the top. Not too tight, and not too slack. You want it to be just gently resting on the surface of the dough.
4. If you would like, you can add a ‘stem’ to your pumpkin at this time. Gently press an almond, a pumpkin seed, or a pretzel stick into the center of each roll. Enjoy!