Sourdough Discard Pumpkin Dinner Rolls

UPDATE: This post was updated on March 10, 2025 to include a video and nutrition information.

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!

If you're looking for other dinner roll options, try these Sourdough Discard Rolls, Sourdough Discard Garlic Rolls, and Sourdough Discard Hawaiian Rolls.

And if you're looking for other sourdough discard recipes, check out these Sourdough Discard Cinnamon Rolls, Sourdough Discard Pretzel Bites, and Sourdough Discard Garlic Pull Apart Bread.

Ingredients

There are only a few key ingredients you'll need to make these Sourdough Discard Pumpkin Dinner Rolls.

• Non-dairy milk: I like to use unflavored almond milk, but you can use any unflavored, non-dairy milk. You can also use regular dairy milk if you prefer.
• Instant yeast: This recipe uses sourdough discard (not active sourdough starter), so we still need to use a leavening agent (in this case, yeast) to make the dough rise predictably.
• 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.
• 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.
• Fresh sage: I recommend using fresh sage, if possible. If needed, you could use dried sage (substitute 1 ½ teaspoons fresh sage with ½ teaspoon dried sage) or another herb.
• Flaky sea salt: The flaky sea salt really finishes the rolls! I like to use Maldon Sea Salt.

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.
• Use regular dairy milk - I use almond milk to make this recipe, but you could also make this recipe using regular dairy milk.
• 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.

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.

Add all ingredients through the pumpkin pie spice to the bowl of a stand mixer.

With the mixer on low, pour in 1 Tablespoon melted butter. Mix until a shaggy dough forms.

Transfer the dough to a work surface and knead for 3-4 minutes until a smooth dough forms. The dough should be smooth, soft, and not sticky. Transfer the dough to a large, oiled bowl and cover with plastic wrap. Let rise for 90 minutes, or until doubled in size.

After the rise, divide the dough into 9 equal pieces. This doesn't have to be exact, but you can use a scale if you want your rolls to be perfectly sized. Weigh the dough, then divide by 9 to determine how much each roll should weigh. Mine were about 95g each.

Using the palm of one hand for friction, roll each dough piece into a roll.

Add the rolls to a greased 9x9-inch baking pan. There will be room in the pan for the rolls to expand. 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.

While the rolls bake, brown the butter with the chopped sage.

Brush the baked rolls with the butter and sage mixture, then sprinkle with flaky sea salt. Then serve!

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.

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