These Sourdough Discard Pumpkin Dinner Rolls are a great Fall side dish to serve with cozy soup or a main meal (thinking about you, Thanksgiving!). They're light and fluffy, savory rolls, and the browned butter with sage topping adds great earthy Fall flavor. They're sure to be a hit with everyone at your table!
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Very tasty! I divided the batch into 16 smaller rolls as I was serving a larger group... they worked perfectly. Great side roll size!
- Natalie
Why you'll love this recipe
- This easy recipe comes together with about 30 minutes of hands-on time; most of the time to make this recipe is spent with the dough rising.
- These dinner rolls are packed with pumpkin flavor and the browned butter sage topping gives a wonderful finish to the rolls. Your house is going to smell amazing!
- This recipe makes 9 dinner rolls, so hopefully you can enjoy them right away as they're best fresh. If needed, they also freeze well!
- You can easily modify this recipe to use active sourdough starter instead of sourdough discard.
- Looking for other dinner roll recipes? Try these Sourdough Discard Garlic Rolls and Sourdough Discard Hawaiian Rolls.
Ingredients
There are only a few key ingredients you'll need to make these Sourdough Discard Pumpkin Dinner Rolls.
- Sourdough discard: The sourdough discard should be unfed and at room temperature for this recipe. This recipe is designed for a starter with a 1:1 ratio (when you feed your starter, it's with 1 part flour and 1 part water). If your starter uses a different ratio, you may need to adjust some of the ingredients in this recipe.
- Learn more about how to make a sourdough starter.
- Pumpkin purée: The pumpkin purée should also be at room temperature for this recipe. I like to use Libby's 100% Pure Pumpkin, but you can also make your own homemade pumpkin purée.
- Pumpkin Pie Spice: This adds a bit of that quintessential Fall flavor to the rolls. You can buy a pre-made mix or make your own homemade Pumpkin Pie Spice.
- If you're interested in other pumpkin recipes, try these Sourdough Discard Pumpkin Muffins and these Sourdough Discard Pumpkin Bagels.
See full recipe below for detailed instructions.
Substitutions & Variations
This is a very adaptable recipe and below are a few easy substitutions and variations you can try.
- Use active sourdough starter - If you'd like to use active sourdough starter instead of sourdough discard, you can! To do so, omit the yeast and replace the sourdough discard with sourdough starter (1:1 substitute). You will also need to adjust the rise times.
- Use different herbs - Instead of sage, try fresh chopped rosemary or thyme - they'll all be delicious! Alternatively, you can leave out the herbs completely. I do recommend using fresh herbs, if possible.
- Add garlic - Thinking about using this recipe to make garlic rolls? Add 1 teaspoon of garlic powder to the dough as you're mixing the ingredients together. Then, add 2 teaspoons of garlic powder to the butter mixture for the topping.
- Looking for other dinner roll options? Try my Sourdough Discard Rolls and these Sourdough Discard Potato Dinner Rolls.
I have not tested this recipe with other variations, but if you do, let us know how it turns out in the comments! I always love to hear how you're adapting these recipes and use those as ideas for future recipes as well!
How to Make Sourdough Discard Pumpkin Dinner Rolls
As long as you're patient with the rise time, there are only a few steps to making these Sourdough Discard Pumpkin Dinner Rolls. The full recipe with directions is at the bottom of this post.
- Step 1: Add all ingredients through the pumpkin pie spice to the bowl of a stand mixer.
- Step 2: With the mixer on low, pour in 1 Tablespoon melted butter. Mix until a shaggy dough forms.
- Step 3: Transfer the dough to a work surface and knead until smooth. Transfer to a large, oiled bowl and cover with plastic wrap. Let rise for 90 minutes, or until doubled in size.
- Step 4: After the rise, divide the dough into 9 equal pieces. This doesn't have to be exact, but you can use a kitchen scale if you want your rolls to be perfectly even.
- Step 5: Using the palm of one hand for friction, roll each dough piece into a roll.
- Step 6: Add the rolls to a 9x9-inch baking pan. Cover with plastic wrap and let rise for 60 minutes until puffed and filling the pan. Brush the rolls with 1 Tablespoon melted butter, then bake.
- Step 7: While the rolls bake, brown the butter with the chopped sage.
- Step 8: Brush the baked rolls with the butter and sage mixture, sprinkle with flaky sea salt, and serve.
Expert Baking Tips
- Make sure to knead the dough long enough. The dough should be completely smooth and soft before it goes in the bowl for the first rise.
- Be patient with the rise times. Rise times will vary based on the temperature of your room. Rise times will be shorter in a warmer room, and longer in a colder room. It's important that the dough doubles in size during that first rise!
- Use a kitchen scale to measure the dough. To make your rolls perfectly even, use a kitchen scale to measure your dough, then divide by 9. That's how much the dough for each of your rolls should weigh!
- Brush the dinner rolls with the browned butter and sage mixture while they're still warm. This will help the butter really soak into the rolls. The smell is incredible!
- If you're looking for other side dish recipes, try this Sourdough Discard Garlic Pull Apart Bread and this Sourdough Discard Focaccia.
Storage
Room Temperature Storage: Once the rolls have cooled, store them in an airtight container for 1-2 days. You can always reheat them in the microwave for about 30 seconds to make them warm and soft again.
Freezer Storage: These rolls also freeze well. Once the rolls have cooled fully, store them in an airtight container or freezer-safe bag and freeze for up to 3 months.
- Reheat in the microwave: When you're ready to serve, reheat the rolls in the microwave for about 60 seconds to make them warm and soft again. I find this works best for individual rolls (rather than the whole pan).
- Reheat in the oven: When you're ready to serve, let the rolls thaw to room temperature. Brush with 1 Tablespoon melted butter. Reheat in the oven at 350 degrees (F) for 10 minutes. I find this works best if you're reheating an entire pan of rolls.
Recipe FAQs
Sourdough discard is what is leftover after you feed your sourdough starter. You can literally discard it (in the trash or compost), or use it in sourdough discard recipes like this one!
If you are new to working with sourdough starter, check out these in-depth guides on how to feed sourdough starter, how to use sourdough discard, and tips for struggling sourdough starter.
Yes! This would be delicious with fresh, chopped rosemary or thyme in place of the sage. Alternatively, you could omit the herbs and just brush the rolls with the browned butter. I do recommend using fresh herbs, if possible.
If you want to make these rolls in advance, you can. I recommend baking the rolls completely (omit the flaky sea salt just before baking). Once the rolls have cooled fully, transfer them to an airtight container or freezer-safe bag.
When you're ready to serve, let the rolls thaw to room temperature. Brush with 1 Tablespoon melted butter and sprinkle with flaky sea salt. Reheat in the oven at 350 degrees (F) for 10 minutes.
More Sourdough Discard Dinner Rolls
If you tried these Sourdough Discard Pumpkin Dinner Rolls or any other recipe on my website, please leave a ⭐ star rating and let me know how it went in the comments below. I'd love to hear from you! Happy Baking!
Sourdough Discard Pumpkin Dinner Rolls
Ingredients
For the Dough
- 2 Tablespoons non-dairy or regular dairy milk warmed
- 1 ½ teaspoons instant yeast
- 2 teaspoons granulated sugar
- 2 ½ cups + 2 Tablespoons all-purpose flour
- 200 grams (about ¾ cup) sourdough discard unfed, at room temperature
- ⅔ cup pumpkin purée room temperature
- 1 egg lightly beaten
- 1 teaspoon kosher salt
- 1 teaspoon pumpkin pie spice
- 3 Tablespoons unsalted butter divided
For Topping
- 2 Tablespoons unsalted butter
- 2 teaspoons fresh sage chopped
- Flaky sea salt
Instructions
- Combine all dough ingredients (milk through pumpkin pie spice) in the bowl of a stand mixer fitted with a dough hook*. With the mixer on low speed, slowly add 1 Tablespoon of melted butter. Mix until a shaggy dough forms.
- Transfer the dough to a smooth work surface and knead until a smooth dough forms, about 3-4 minutes. The dough should be smooth, soft and slightly tacky, but not sticky. If needed, add more flour or milk (1 Tablespoon at a time) to reach your desired consistency.
- Transfer the dough to a large, oiled bowl and cover with plastic wrap. Let rise for 90 minutes, or until doubled in size.
- Brush a 9x9-inch baking pan with 1 Tablespoon of melted butter and set aside.
- Turn the dough onto a smooth work surface and divide into 9 equal-sized pieces. This doesn't have to be exact, but if you do want perfectly identical rolls, weigh the dough and divide that number by 9 to determine how much the dough for each roll should weigh. Mine were about 95g each. Using one palm for friction, roll each piece of dough into a ball with the seam side against your palm. Place the rolls into the prepared baking pan. Repeat until you have 9 rolls.
- Cover the baking pan with plastic wrap and let rise for 60 minutes, until the rolls are puffed and doubled in size.
- Preheat the oven to 375℉. Brush the rolls with 1 Tablespoon melted butter. Bake for 20-25 minutes until golden brown.
- While the rolls bake, melt 2 Tablespoons butter for the topping in a small saucepan over low heat. Increase heat to medium-low and add the chopped sage. Let the butter simmer, swirling the pan occasionally, until the butter starts to brown (about 3 minutes). Remove from heat.
- Remove the rolls from the oven and immediately brush with the browned butter and sage mixture. Sprinkle with flaky sea salt and serve while warm.
Kaitlyn Dietschweiler says
These are delicious! I used dried herbs de province instead of the sage because thats what I had, and it worked great!
Sarah says
Just curious could you use flaxseed egg in lieu of the egg?
Jessica Vogl says
I haven't tried it, but I think that would work!
Natalie K. says
Very tasty! I divided the batch into 16 as I was serving a larger group and they worked perfectly, great side roll size and no other prep/cook time changes.