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.
50gramsof 100% hydration sourdough starterfed and active
350gramswatercool or room temperature
500gramsstrong white bread flour
4gramssea salt
Rice fourfor sprinkling
Instructions
Mix the dough
In a large, glass mixing bowl, add 50 grams of your sourdough starter, water, and sea salt. With a fork, mix until combined.
Once combined, add in all of the bread flour, mix until combined, but not over mixed. It will be very loose here and quite rough.
Cover the bowl with a plastic shower cap for about 1 hour.
Stretch and fold
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.
Recover the dough and let it sit for another hour.
Remove the cover, and lift and fold the dough all around the edges.
Recover the dough and let it sit for another hour.
Remove the cover, and lift and fold the dough all around the edges.
Recover the dough and let it sit for another hour.
Remove the cover, and lift and fold the dough all around the edges.
Recover the dough and let it sit for another hour.
Bulk Proof
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!
Shaping
Preheat the oven to 450 F. Go ahead and let it preheat the entire time you shape so that the oven gets nice and hot!
Remove the dough from the fridge, remove the shower cap, and carefully lift the dough out of the bowl and set it on a lightly floured counter.
Cut the dough into 8-10 even pieces, carefully, not to disturb it too much.
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.
Cut your twine to the desired length to wrap around the dough and tie on the top, you will need 4 pieces for each dough ball.
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.
Tie the other two strings so that the bread is divided into 6ths and all the knots are at the top.
Place the ready dough balls/pumpkins on parchment paper on a cookie sheet.
Cover the tray with a tea towel and allow to rest for 30 minutes.
Baking
Bake in the oven for 20-25 minutes or until lightly brown and risen.
Remove from the baking sheet onto a cooling rack and let cool completely before eating.
When the rolls are cool, use kitchen scissors to gently snip the string away.
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!
Notes
This recipe uses a 100% hydration sourdough starter that has been fed and is active - meaning it has bubbles and has doubled. It does not matter what kind of flour you use to feed your starter with.