Savory Sourdough Pumpkin Dinner Rolls
If there’s one recipe that quietly steals the show at the dinner table, it’s a pan of warm, golden dinner rolls. And when those rolls are naturally fermented, subtly savory, and infused with pumpkin? They become unforgettable.
These Savory Sourdough Pumpkin Dinner Rolls are soft, fluffy, and deeply comforting — the kind of bread that feels right at home on a fall or winter table. Made with real pumpkin purée, active sourdough starter, and finished with a fragrant sage-garlic herb butter, they strike the perfect balance between rustic and elevated.
Whether you’re baking for a holiday gathering, a cozy Sunday supper, or simply want a nourishing side to keep on hand, this recipe is one you’ll come back to year after year.
Why Bake with Pumpkin in Sourdough?
Pumpkin does more than add seasonal flair — it plays an important functional role in these rolls.
- Adds natural moisture for an ultra-soft crumb
- Enhances fermentation with natural sugars
- Brings subtle earthiness without tasting sweet
- Creates beautifully tender rolls that stay fresh longer
Paired with sourdough fermentation, pumpkin helps produce rolls that are both flavorful and digestible, with a texture that feels almost pillowy when torn apart warm.
Planning Ahead for Holidays & Gatherings
These rolls are ideal for entertaining because much of the work can be done ahead of time. You can:
- Mix and bulk ferment the dough the day before
- Shape the rolls and cold-proof overnight
- Bake fresh the next day for maximum flavor and softness
This makes them a perfect choice for Thanksgiving, Christmas, or any gathering where oven space and timing matter.
The Herb Butter That Takes Them Over the Top
While the rolls are delicious on their own, brushing them generously with sage-garlic herb butter before baking is what truly elevates them.
As the rolls bake, the butter melts into the seams, infusing every bite with savory flavor and creating a glossy, golden finish. It’s simple, aromatic, and makes the rolls feel bakery-worthy with very little extra effort.
Savory Sourdough Pumpkin Dinner Rolls
Ingredients
DOUGH
- 500 g All-Purpose OR Bread Flour
- 425 g Pumpkin Puree 1 can
- 180 g Milk or milk substitute
- 100 g Active Sourdough Starter
- 30 g Olive Oil
- 30 g Honey
- 10 g Salt
HERB BUTTER:
- 113 g Melted Butter 1 stick
- ¼ cup Fresh Sage finely chopped
- ¼ cup Fresh Parsley finely chopped
- 2 Cloves of Garlic finely chopped
Instructions
- Add all your dough ingredients to the bowl of a stand mixer fitted with the dough hook. Alternatively, you can mix this dough by hand if needed.
- Start the mixer on a low speed, just until the ingredients are fully incorporated. Then, increase the speed to medium. Mix for roughly 15 minutes, until the dough starts to pull away from the sides of the bowl.
- Cover the bowl and allow the dough to rest for 30 minutes.
- Perform 2 sets of stretch-and-folds, each 30 minutes apart. If you choose to hand-mix this dough, I recommend completing four sets of stretch-and-folds.
- Allow the dough to rise at room temperature for 8 hours (based on a 71-72° home/ambient temperature – if your environment is colder, proof for longer). The dough should rise and feel soft to the touch.
- Once the dough is fully proofed, dump it onto a shaping surface.
- Divide the dough into separate rolls, each around 70g. This recipe yields 15 rolls.
- Shape each roll into a tight, seamless ball and place them into a greased 9”x13” baking dish.
- Cover the rolls and allow them to complete a second rise for 2-3 hours. The rolls should noticeably rise and be filled with air. (OPTIONAL: You may choose to cold-proof the rolls overnight in the refrigerator after shaping. If you cold-proof, the second rise may take closer to 4-5 hours.)
- Prepare your herb butter by combining the chopped sage, parsley, and garlic with the melted butter in a bowl.
- Preheat your oven to 400°F.
- Once the rolls are fully proofed, brush the herb butter generously over the rolls.
- Bake for 30-40 minutes. The tops should be evenly golden, and the internal temperature of the rolls should reach 200-210°F when they are fully baked.
the fluffiest rolls EVER!!
These killed at Friendsgiving!
No need to wait till October for this pumpkin treat!!
These made my pumpkin obsession go through the roof, and honestly I’m not mad about it.
Soft, fluffy, and perfectly pumpkin!
Love your recipes