These Sourdough Discard Pumpkin Dinner Rolls are a cozy fall side that pairs perfectly with soup or a holiday meal. Light, fluffy, and subtly savory, they get a wonderful nutty finish from a browned butter and sage topping. Serve them warm for the best flavor — they’re sure to please a crowd.
[feast_advanced_jump_to]
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 simple recipe takes about 30 minutes of hands-on time; most of the total time is dough rising.
- The rolls are full of pumpkin flavor, and the browned butter and sage topping adds an earthy, autumn finish. Your kitchen will smell amazing.
- This batch yields 9 dinner rolls — ideal served fresh, but they also freeze well for later.
- You can swap in active sourdough starter if you prefer; see the recipe notes for guidance.
- Want different roll ideas? Try garlic rolls or Hawaiian rolls for other delicious options.
Ingredients
Only a handful of ingredients are needed for these Sourdough Discard Pumpkin Dinner Rolls.
- Sourdough discard: Use unfed discard at room temperature. This recipe is formulated for a 1:1 starter ratio; if your starter has a different hydration, you may need small adjustments.
- Pumpkin purée: Use room-temperature pumpkin purée (canned or homemade). It adds moisture and classic pumpkin flavor.
- Pumpkin pie spice: Adds cozy fall spices; use store-bought or homemade to taste.
Full ingredient quantities and directions are in the recipe card below.
Substitutions & Variations
This recipe is flexible. A few easy swaps:
- Active sourdough starter: Replace discard 1:1 with active starter and omit the instant yeast. Expect longer rise times.
- Different herbs: Swap sage for fresh rosemary or thyme, or skip herbs entirely.
- Garlic rolls: Add 1 teaspoon garlic powder to the dough and 2 teaspoons to the topping for garlic-flavored rolls.
If you experiment with other variations, share your results — adjustments can inspire new recipes.
How to Make Sourdough Discard Pumpkin Dinner Rolls
With patience for the rises, the process is straightforward. The full recipe is below; here are the main steps.
- Step 1: Combine the dough ingredients (milk through pumpkin pie spice) in a stand mixer fitted with a dough hook.
- Step 2: With the mixer on low, add 1 Tablespoon melted butter and mix until a shaggy dough forms.
- Step 3: Knead the dough on a floured surface until smooth, then place it in an oiled bowl and cover. Let rise until doubled, about 90 minutes.
- Step 4: Divide the dough into 9 pieces. Use a kitchen scale for perfectly even rolls if desired.
- Step 5: Shape each piece into a smooth ball using the palm of your hand for friction.
- Step 6: Place the rolls in a buttered 9×9-inch pan, cover, and let rise until puffed, about 60 minutes. Brush with 1 Tablespoon melted butter and bake.
- Step 7: While the rolls bake, brown butter with chopped sage until fragrant and lightly browned.
- Step 8: Immediately brush the hot rolls with the browned butter and sage, sprinkle with flaky sea salt, and serve warm.
Expert Baking Tips
- Knead until smooth: The dough should be soft, smooth, and slightly tacky before the first rise.
- Be patient with rises: Rise times depend on room temperature — warmer means faster rises, cooler means slower.
- Use a kitchen scale: Weighing dough pieces ensures consistent roll size and even baking.
- Brush while warm: Apply the browned butter and sage while rolls are still hot so the flavor soaks in.
- Plan for serving: Reheating in the oven restores texture for a whole pan; microwave works for single rolls.
Storage
Room temperature: Once cooled, store rolls in an airtight container for 1–2 days. Reheat individual rolls in the microwave for 30–60 seconds to warm.
Freezer: Fully cooled rolls freeze well in a freezer-safe bag or container for up to 3 months. Thaw to room temperature before reheating.
- Reheat in microwave: Warm single rolls for about 60 seconds to soften.
- Reheat in oven: For a whole pan, let rolls thaw to room temperature, brush with melted butter, and warm at 350°F for about 10 minutes.
Recipe FAQs
Sourdough discard is the portion of starter you remove when feeding. Instead of tossing it, use it in recipes like these rolls to add flavor and structure.
Yes. Fresh rosemary or thyme both work well in place of sage, or you can skip herbs and simply brush the rolls with browned butter.
Yes. Bake the rolls completely (reserve flaky sea salt until after reheating), cool fully, and freeze in an airtight container. Thaw, brush with melted butter, sprinkle salt, and reheat at 350°F for about 10 minutes.
More Sourdough Discard Dinner Rolls
- Sourdough Discard Rolls
- Sourdough Discard Garlic Rolls
- Sourdough Discard Hawaiian Rolls
- Sourdough Discard Potato Dinner Rolls
If you tried these Sourdough Discard Pumpkin Dinner Rolls, please leave a ⭐ star rating and share how they turned out in the comments. Happy baking!
Sourdough Discard Pumpkin Dinner Rolls
Jessica Vogl
Equipment
-
Kitchen scale
-
Silicone basting brush
-
9×9-inch baking pan
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, 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, for sprinkling
Instructions
-
Combine milk, yeast, sugar, flour, sourdough discard, pumpkin purée, egg, salt, and pumpkin pie spice in a mixer with a dough hook. With the mixer on low, slowly add 1 Tablespoon melted butter and mix until a shaggy dough forms.
-
Turn the dough onto a smooth surface and knead 3–4 minutes until smooth, soft, and slightly tacky. Adjust with a tablespoon of flour or milk if needed.
-
Place dough in a large oiled bowl, cover, and let rise 90 minutes or until doubled.
-
Brush a 9×9-inch pan with 1 Tablespoon melted butter and set aside.
-
Divide dough into 9 equal pieces (about 95 g each). Roll each into a smooth ball and place in the prepared pan.
-
Cover the pan and let the rolls rise 60 minutes until puffed and nearly filling the pan.
-
Preheat oven to 375°F. Brush the rolls with 1 Tablespoon melted butter and bake 20–25 minutes until golden brown.
-
While baking, melt 2 Tablespoons butter over low heat, increase to medium-low, add chopped sage, and cook until the butter begins to brown, about 3 minutes. Remove from heat.
-
Brush the hot rolls with the browned butter and sage, sprinkle with flaky sea salt, and serve warm.
Notes
To use active starter: Omit the yeast and swap the discard for 200 g active starter; allow longer rise times.