Pumpkin sourdough breakfast rolls

For the last meeting of the year in December at Amber Bakery, Ania chose soft and universal sourdough rolls with pumpkin puree.

Sourdough buns with the addition of pumpkin are very tasty. Pumpkin makes the cake a beautiful golden color and tender. Rolls are suitable not only for breakfast, we can use them at any time of the day and on any occasion.

Recipe The perfect Loaf - detailed instructions and video for the recipe can be found on Maurizio's blog - The perfect loaf.

Sourdough pumpkin rolls
The total weight of the dough is 1200 g, from which we will prepare sixteen 70 g rolls

Ingredients

597 g of high-protein bread flour (I used wheat bread type 750)
119 g of pumpkin puree
113 g of butter
90 g of milk
42 g of honey
179 g of water
>12 g of sea salt
48 g of active mature sourdough starter

for brushing on rolls: 1 egg and 1 tablespoon of whole milk
for sprinkling: white sesame seeds

Execution

8.00 - LEAVE

48 g flour
48 g water
48 g sourdough starter

Mix in a bowl, cover and keep at a temperature of about 24°C for 3.5 - 4 hours.

11.30 - CAKE

549 g flour
119 g pumpkin puree
113 g butter
90 g milk
42 g honey
131 g water
12 g salt
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Cut the butter into pieces and leave it on a plate to warm it up.
Pour the water, milk, flour, yeast, honey, pumpkin puree and salt into the mixing bowl. Stir on low speed for 2 minutes until ingredients are combined. Switch the mixer to medium speed and knead the dough for about 5 minutes, until it starts to harden, pull away from the walls of the bowl and clump around the hook. Leave the dough in the bowl for 10 minutes.
Then turn the mixer on low and add the butter one piece at a time, waiting with each piece until the previous one is completely absorbed. It may take 5 to 8 minutes to add all the butter. Cover the bowl and leave to ferment.

12.00 - 16.30 DOUGH FERMENTATION

During fermentation, stretch and fold the dough twice at 30-minute intervals. First folding after 30 minutes from the start of fermentation. When stretching, wet your hands, grab one side of the dough and stretch it up and put it on the dough, on the other side. We turn the bowl 180° and perform another stretching and folding. Then turn the bowl 90° and stretch and fold again. Finally, turn the bowl 180° and stretch and fold it again. The dough should be neatly folded into the bowl. Cover and set aside, after 30 minutes repeat the stretching and folding.
After the second stretching and folding, leave the dough covered for the remaining fermentation time.

16.30 DIVIDING AND FORMING THE DOUGH

At the end of fermentation, the dough should rise in the container, but not too much. First, butter the baking pan (even if it is non-stick) so that the buns come out of the mold well after baking. We can use a square mold (mine is 20 x 20 cm) or round.

Put the dough on a table sprinkled with flour and divide it into 16 pieces. We form balls from a portion of the dough, which we put in a greased form. Cover the mold with the dough with cling film, it is best to put the whole thing in a plastic bag and put it in the fridge until the next day.

We can bake the rolls on the same day without cold fermentation. Then we let them rise well in the heat and bake according to the instructions below.

8.00 - 12.00 - the next day - ROLL RISING

The next day, we take out the form with the rolls about 3 - 4 to 5 hours before baking and leave them at room temperature. They should rise all the way to the edge of the mold.

12.00 BAKING

Preheat the oven to 220°C.

Mix the egg and about 1 tablespoon of milk in a cup.

After preheating the oven, evenly grease the buns with egg and milk and sprinkle with white sesame seeds. Bake at 220°C for 10 minutes. After this time, turn the form 180° in the oven and reduce the temperature to 175°C. Bake for an additional 20-25 minutes until the buns are golden. After baking, remove the form from the oven and let it rest for 10 minutes. Then we cool the rolls on the grate.

Pumpkin rolls on blogs:
Acacia blog
Gucia's kitchen
Kitchen doors
Gardens of Babylon
Tajemnice smaku

also check

Panuozzo Neapolitan pizza dough sandwiches

Breakfast oat bread with seeds

Tied yeast breakfast rolls with poppy seeds

Pain Auvergnat - bread or rolls from the Auvergne region of France

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