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.
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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.
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.
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
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!
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!
- You can freeze any leftovers. Enjoy some now, and freeze some for later!
What is sourdough discard?
Sourdough discard is what is left over after you feed your sourdough starter. You can either literally discard it (in the trash or compost), or use it in sourdough discard recipes like this one!
This recipe is designed to be made with sourdough starter that uses 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.
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.
Equipment
I like to use a KitchenAid 5-Quart Stand Mixer to make the dough, but this is optional. You can also mix the dough in a large bowl with a wooden spoon, then knead by hand. Use a kitchen scale to measure the sourdough discard and flour, and divide the dough for the rolls. You'll also need a 9x9-inch baking pan and a silicone basting brush.
kitchen essentials
My Favorite 9x9-Inch Baking Pan
Perfect for dinner rolls, garlic rolls, marshmallows and more!
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 FAQ
Yes, you can. To do so, omit the yeast and use active sourdough starter in place of the sourdough discard. You will also need to adjust the rise times.
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.
Sourdough discard is inactive (unlike active sourdough starter) and therefore needs a leavening agent in order for the dough to rise predictably. In this recipe, we use yeast as the leavening agent.
No, if it works for you, you can use regular dairy milk instead of non-dairy milk!
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.
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 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.
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.