These Heritage Wheat Sourdough Pumpkin Crescent Rolls are lightly spiced, leavened with a wild yeast sourdough starter, and feature two different types of hand-milled whole wheat flour from heritage grains.
These delightful rolls are a spin-off of one of my family’s favorite Holiday roll recipes.
Over the years, I’ve made different variations of these rolls.
This time, I wanted to incorporate a portion of whole wheat flour. I’ve been testing some different varieties of heritage grains so I used some in this recipe.
In addition, I’ve been having lots of fun experimenting with a sourdough pate fermentee so I decided to keep the trend going and use that method to leaven these rolls.
I used about 28% whole grain in these crescent rolls, just enough to provide some whole grain goodness. For future bakes, I plan to increase the amount of whole grain used a little at a time.
I took these mini rolls to a Holiday gathering. They were the perfect size for a party. However, if you are serving them for dinner, feel free to make bigger ones.
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Heritage Wheat Sourdough Pumpkin Crescent Rolls
- Yield: 64 Mini Crescent Rolls 1x
Description
These Heritage Wheat Sourdough Pumpkin Crescent Rolls are lightly spiced, leavened with a wild yeast sourdough starter, and feature two different types of hand milled whole wheat flour from heritage grains.
Ingredients
Pate Fermentee:
- 270 grams (2 1/8 cups) all purpose flour
- 180 grams (3/4 cup) water
- 5 grams (1 tsp) salt
- 25 grams sourdough starter (See notes)
Final Dough:
- 400 grams (3 1/2 cups) all-purpose flour
- 130 grams (3/4 cup) White Sonora flour *
- 130 grams (3/4 cup) Red Fife flour *
- 90 grams (1/2 cup) brown sugar, packed
- 12 grams (5 tsp) pumpkin pie spice
- 14 grams (3 tsp) salt
- 200 grams (1 cup) pumpkin puree
- 2 eggs
- 113 grams (1 stick) butter, softened
- 150 grams (1/2 cup) water **
- Pate fermentee, all of the above
- 2–3 Tbsp additional butter for brushing
- *I used home-milled red fife and white sonora flour. Feel free to substitute the whole wheat flour of your choice – spelt, einkorn, or other whole wheat flour.
- **Typically home-milled flour absorbs more liquid. If using commercial whole wheat flour, you may need to reduce the amount of water used.
Instructions
Day 1 – Prepare the Pate Fermentee
- The day (or evening) before you plan to make the bread, add all of the ingredients in a medium bowl and mix using a wooden spoon or Danish dough whisk until just smooth.
- Cover tightly with plastic wrap or a tight-fitting lid. Allow the preferment to sit at room temperature for 12-16 hours, depending on temperature in your kitchen.
- After the pate fermentee has fermented on the counter, use it immediately in the final dough or place it in the refrigerator for a day or two before using. If you place it in the refrigerator, allow it to warm up to room temperature before adding to the dough.
Day 2 – Mix the Final Dough
- Whisk together the dry ingredients in the bowl of a stand mixer.
- Add eggs, and pumpkin puree and mix on first speed. Add in the water gradually and continue mixing on low speed. Add the butter a little at a time, mixing after each addition.
- While the dough comes together, add the preferment in small chunks. Add additional flour, if necessary, 1 tablespoon at a time. (I added 1 tablespoon of flour). Mix on second speed for 4 minutes.
- The gluten should be moderately developed and the dough should be supple. However, it will probably be sticky. Covering the bowl, and allowing the dough to rest in the mixer bowl for 30 minutes before removing, should help reduce the stickiness and make it easier to remove.
- Bulk Fermentation – Remove the dough to a large bowl. Cover the bowl with plastic wrap, a kitchen towel, or plate. Allow dough to bulk ferment for 2 – 3 hours at warm room temperature (70-75 degrees F.); complete 2 stretch and folds at 45 minute intervals.
- Shape – Place dough on lightly floured surface. Knead a few times. Shape dough into a ball and let rest on the surface for 15-20 minutes.
- For shaping mini rolls, divide the dough into 4 equal pieces (divide into 2-3 equal pieces for larger rolls). Work with one ball at a time. Cover the other balls.
- Flatten ball. Roll out into a 12-inch circle for mini rolls. Spread with melted butter. Cut into 16 wedges.
- Roll up each wedge, starting at wide end. Place the rolls on parchment-lined baking sheets with points underneath and curve slightly.
- Cover and let rise in warm place 30 minutes to an hour or until double in size. If your kitchen is cold, it could take longer.
- Heat oven to 350 degrees F. Bake uncovered 12 to 15 minutes or until golden brown. Remove the rolls from the oven to a wire rack and brush with melted butter.
- Serve immediately or allow them to cool, then cover with foil and reheat later.
Notes
Baking Tip – After shaping, allow the rolls to rise, and continue to baking or, wait and bake them the next day.
If you want to bake them the next day, place the shaped rolls in the refrigerator overnight, and let them warm up to room temperature before baking.
These rolls reheat well. Just wrap them in foil and heat in the oven (350 degrees F.) for about 10 minutes or so. For a quick treat, just reheat them in the microwave for a few seconds.
- Category: Heritage Wheat Pumpkin Crescent Rolls
- Method: Sourdough
I had some rolls left over from the party and was able to enjoy them for a few days. I thought they tasted even better the next day.
These rolls reheat well. Just wrap them in foil and heat in the oven (350 degrees F.) for about 10 minutes or so. For a quick treat, just reheat them in the microwave for a few seconds.
Happy Baking!
Cathy
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