Description
Sourdough Einkorn Pumpkin Crescent Rolls make great rolls for Thanksgiving Dinner because they are festive, easy to make, and taste great.
Ingredients
100 grams (1/2 cup) Sourdough Starter, stiff
500 grams (~4 cups 1 Tbsp.) Einkorn flour, all-purpose
45 grams (1/4 cup) Brown sugar, packed
8 grams (1 1/2 tsp.) Salt, fine sea salt
6 grams (2 1/2 tsp.) Pumpkin Pie Spice
150–180 grams (2/3 to 3/4 cup) Water
100 grams (1/4 cup) Pumpkin puree
45 grams (1 large Egg) Egg, slightly beaten
56 grams (4 Tbsp.) Butter, cold, cut into small pieces
14 grams (1 Tbsp.) Butter, melted
Instructions
In a large bowl, whisk together the flour, brown sugar, salt, and pumpkin pie spice.
In a separate container, mix the sourdough, pumpkin puree, and egg with 100 grams of water. Pour the sourdough/pumpkin mixture over the flour and mix thoroughly using a Danish dough whisk, dough scraper, or wooden spoon. Gradually add in more water as needed to make a supple and workable dough that has no dry bits of flour.
Form the dough into a ball. Cover the bowl with a kitchen towel, or bees wrap and let rest for 20-30 minutes at room temperature.
Add in 3 tablespoons of butter, a little at a time, and thoroughly incorporate into the dough by squishing it between your fingers. It takes a few minutes to work the butter completely into the dough.
Place the dough on a lightly floured surface. Knead the dough for a few minutes until it is smooth and springy.
Original timeline: Place dough in a large bowl. Cover and let it sit at room temperature for at least 8 hours or overnight at room temperature. I let the dough rest overnight at room temperature (about 65 degrees F). This timeline works, especially if it fits better with your schedule. But I found the timeline below works well to reduce the sour notes the starter will impart if left to rest too long at a lower temperature.
Place the dough back in the bowl. Cover and let it rest at warm room temperature for 4-6 hours. Perform two stretch and folds in the dough the first hour – once every 30 minutes. Let the dough rest for the remaining 3-5 hours. (I used a proofer at 80 degrees F. ) If your kitchen is cooler, it may take longer. To keep the rolls from having sour undertones, proof them at a higher temperature for a shorter timeframe.
Place dough on a lightly floured surface. Knead a few times. Shape the dough into a ball, then flatten.
Roll the dough out into one 15-16-inch circle or two 7-8-inch circles for smaller rolls. Optionally, spread with the remaining 1 tablespoon of butter.
Cut into 16 or 32 wedges. Roll up each wedge, starting at the wide end.
Place the rolls on ungreased cookie sheets with points underneath and curve slightly. Cover and let rise 1-2 hours at warm room temperature or until double in size. If your kitchen is cold, it could take longer.
Baking Tip: At this point, you can let the rolls rise, and bake them right away, or if you want to bake them the next day, cover the shaped rolls and place them in the refrigerator overnight. The next morning or afternoon, let them warm up (1-2 hours) to room temperature before baking.
Preheat oven to 350 degrees F. Bake uncovered for a total of 14-17 minutes or until golden brown. Rotate the baking sheet(s) and switch racks (if needed) part way through the bake cycle for even baking. Remove the rolls from the oven to a wire rack and brush with melted butter, if desired.
Serve immediately after baking.
Notes
These rolls taste best warm, but they reheat well. Just wrap them in foil and heat in the oven (350 degrees F.) for about 10 minutes or so.
- Cook Time: 14 -17 min
- Category: Crescent Rolls
- Method: Sourdough