Sourdough Pumpkin Dinner Rolls

Sourdough pumpkin dinner rolls are the perfect addition to your holiday table. They're soft, lightly sweet, and simple to make!

12 hours before you plan to mix the dough, add 1 tablespoon sourdough starter, ⅓ cup + 1 tablespoon all-purpose flour, and 3 ½ tablespoons water to a clean jar. Stir until combined, loosely cover the jar and let the starter rise at room temperature. (You can also mix this in the bowl you plan to mix your dough in.) The sourdough starter is ready to use when it has doubled in size and there are plenty of bubbles on the surface and sides of the jar.

To a large mixing bowl, add ½ cup active sourdough starter, 1 ½ cups pumpkin puree, 4 tablespoons melted butter, ½ cup milk, 1 large egg, ½ cup light brown sugar, and 1 ½ teaspoons salt. Use a stiff spatula to mix the ingredients until well combined. Add 4 ⅓ cups plus 2 tablespoons all-purpose flour and mix it into the wet ingredients. You may need to switch to your hands to make sure all of the dry bits left in the bowl are incorporated into the dough. Cover the dough and let rest for one hour.

Turn the dough out onto a lightly floured surface and gently knead it for about 30-60 seconds or until it comes together into a smooth ball.
Place the dough back into the bowl, cover and allow it to rest at room temperature until it has risen about 75% in size. (In my 72°F (22°C) kitchen, this takes about 7 hours. Adjust rising time according to your kitchen's temperature. Cold temperatures need longer to rise, while warmer temperatures need less time.)

Place the bowl of dough in the fridge and let chill until ready to bake the next day. (The dough can be shaped and baked at this point if you do not wish to ferment longer in the fridge. Please note that the dough will be a little stickier to work with if it is not cold.)

Line a baking sheet with parchment paper or a silicone baking mat. Cut 36 pieces of 16" twine and set them aside.
Divide the dough. About 2-3 hours before you are ready to serve the rolls, take the dough out of the fridge and turn it out onto a floured surface. Work quickly to divide the dough into 12 equal portions that weigh about 105g each.
Shape each portion into a ball. Working with one portion at a time, use your hand to flatten the dough onto the work surface. Pull the sides of the dough into the center, turn it over and use your hands to twist the dough on the surface to form a ball. Press the ball into into a disc shape.
Add the twine. Arrange three pieces of twine in a crisscross shape on your work surface. Gently tie each piece together at the center on top of the dough ball to hold it in place. Then, gather three ends in each hand and tie a simple knot to secure them. Use sharp scissors to trim the extra twine on top.
Final rise. Place the rolls onto the baking sheet. Cover them with a clean towel and allow the dough to rest at room temperature for 2-3 hours.

Bake. Place the oven rack in the center position and preheat to 400°F (204°C). Bake the rolls for 20 minutes, turning the baking sheet halfway through to ensure even browning. Remove from the oven and allow them to cool.
Decorate. Use sharp scissors to cut the twine on top of each roll, then carefully pull it away to remove it without tearing the dough. Break a 2-3 inch piece off each end of a pretzel rod and insert it into the center of the roll to act as a "pumpkin stem." Next, remove the pretzel rod, tuck a small sage leaf next to it, and insert the rod back into the roll to secure the leaf in place.