Sourdough Pumpkin Rolls

Prep: 35 mins + rising time | Cook Time: 16 mins | Course: Baked Goods | Yield: 24 rolls 

Delicious and adorable sourdough pumpkin rolls for Thanksgiving or any special occasion. I use an apple corer-wedger to make the design, then scissors to cut the edges. 

6 cups flour 

¼ cup brown sugar 

2 tsp salt 

1 cup water 

1 cup pumpkin 

¾ cup sourdough starter 

1 egg

2 Tbsp olive oil 

Pecans, halved

1 egg 

1 Tbsp water 

Add flour, brown sugar, and salt to a stand mixer, turn on momentarily to distribute. In a large Pyrex or other liquid measurer, stir water, pumpkin, sourdough starter, egg, and olive oil. Pour over the flour mixture and turn on medium-low speed for 3-4 minutes with the dough hook attachment. 

When the dough is smooth and elastic rather than sticky, cover the bowl with plastic wrap and leave overnight to rise and bulk ferment until doubled. 

Turn the dough out onto a lightly floured rolling surface and divide into two portions. Form rolls out of one portion and place them on a silpat or parchment lined baking sheet, continue with the second portion. Using an apple corer wedger press each roll hard enough to make deep imprints, this will flatten them. Use a scissor to cut the edge of each outer impression, then replace on the baking sheet tucking the edges under so they are more mounded than flat. 

Whisk egg with water to create a wash and brush over each roll. Place a pecan half in the middle for a stem. Cover and let rest for 30-60 minutes. If making ahead, rolls can be frozen at this point on the tray, then transferred into a ziplock bag. Thaw before baking on a baking sheet. 

Preheat oven to 375*. Bake for 16-20 minutes. The pumpkins will be golden orange and should be between 190-200* when tested with an instant thermometer.