These Sourdough Discard Pumpkin Dinner Rolls are a cozy fall side—light, fluffy, and full of pumpkin flavor. Brushed with a browned butter and sage topping, they pair beautifully with soups, roasted mains, or a Thanksgiving spread. Fresh from the oven they’re irresistible and they also freeze well for later.
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 is an easy recipe with about 30 minutes of hands-on time; most time is the dough rising.
- The rolls are packed with pumpkin flavor, and the browned butter + sage topping adds a warm, earthy finish.
- This recipe yields 9 dinner rolls—best enjoyed fresh, though they freeze well.
- You can swap sourdough discard for active starter (1:1) by omitting the yeast and extending rise times.
Ingredients
Key ingredients for these Sourdough Discard Pumpkin Dinner Rolls are simple and seasonal.
- Sourdough discard: Unfed and at room temperature. This recipe assumes a 1:1 starter ratio; adjust if yours differs.
- Pumpkin purée: Room temperature. Canned or homemade pumpkin purée both work well.
- Pumpkin pie spice: Adds warm fall flavor; use a store blend or a homemade mix.
See the full recipe section below for exact amounts and step-by-step directions.
Substitutions & Variations
This dough is versatile—here are a few easy swaps and additions.
- Active sourdough starter: Replace discard with active starter (200g) and omit yeast; allow longer rise times.
- Different herbs: Swap sage for rosemary or thyme, or omit herbs entirely.
- Garlic rolls: Add 1 tsp garlic powder to the dough and 2 tsp to the browned butter topping.
If you try other variations, make a note of rise times and hydration changes—small adjustments often help.
How to Make Sourdough Discard Pumpkin Dinner Rolls
Follow these main steps; the detailed recipe with measurements is at the bottom of the page.
- Step 1: Combine all dough ingredients (through the pumpkin pie spice) in a mixer bowl.
- Step 2: Add 1 Tablespoon melted butter while mixing on low until a shaggy dough forms.
- Step 3: Knead until smooth, place in an oiled bowl, cover, and let rise about 90 minutes or until doubled.
- Step 4: Divide the dough into 9 pieces—use a kitchen scale for even rolls if desired.
- Step 5: Shape each piece into a smooth ball using the palm for friction.
- Step 6: Place rolls in a 9×9-inch pan, cover, let rise 60 minutes until puffed, brush with 1 Tbsp melted butter, then bake.
- Step 7: While the rolls bake, brown butter with chopped sage for the topping.
- Step 8: Brush warm rolls with the browned butter and sage, sprinkle flaky sea salt, and serve.
Expert Baking Tips
- Knead thoroughly: The dough should be smooth, soft, and slightly tacky—not sticky—before the first rise.
- Be patient with rises: Rise times depend on room temperature; dough should double during the first rise.
- Use a kitchen scale: Weigh dough portions for consistent roll size—my rolls were about 95 g each.
- Brush while warm: Apply the browned butter and sage immediately after baking so the flavor soaks in.
Storage
Room temperature: Once cooled, store in an airtight container for 1–2 days. Reheat individual rolls in the microwave about 30–60 seconds.
Freezer: Cool completely, then store in an airtight container or freezer bag for up to 3 months. Thaw to room temperature before reheating.
- Microwave reheating: 30–60 seconds per roll until warm and soft (best for single rolls).
- Oven reheating: Thaw, brush with 1 Tbsp melted butter, and warm at 350°F for about 10 minutes (best for a whole pan).
Recipe FAQs
Sourdough discard is the portion left after you feed your starter. Rather than throwing it away, you can use it in recipes like these dinner rolls to add flavor and reduce waste.
Yes. Fresh rosemary or thyme work well in place of sage. You can also omit herbs and simply brush the rolls with browned butter.
Yes. Fully bake (skip flaky salt before baking if you prefer), cool completely, then freeze in an airtight container. When ready to serve, thaw, brush with melted butter, sprinkle salt, and reheat at 350°F for about 10 minutes.
More Sourdough Discard Dinner Rolls
-
Sourdough Discard Rolls
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Sourdough Discard Garlic Rolls
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Sourdough Discard Hawaiian Rolls
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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
30 mins
30 mins
2 hrs 30 mins
3 hrs 30 mins
Appetizer, Side Dish, Snack
American
9 rolls
227 kcal
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 g (about ¾ cup) sourdough discard, unfed and at 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 the Topping
- 2 Tablespoons unsalted butter
- 2 teaspoons fresh sage, chopped
- Flaky sea salt, for finishing
Instructions
- Combine all dough ingredients (milk through pumpkin pie spice) in a stand mixer fitted with a dough hook. With the mixer on low, slowly add 1 Tablespoon melted butter. Mix until a shaggy dough forms.
- Turn the dough onto a work surface and knead 3–4 minutes until smooth, soft, and slightly tacky. Add flour or milk 1 Tbsp at a time if needed to reach the right consistency.
- 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. Divide the dough into 9 equal pieces (about 95 g each if using a scale). Shape each piece into a ball and place seam-side down in the pan.
- Cover and let the rolls rise 60 minutes until puffed and filling the pan.
- Preheat the oven to 375°F. Brush the rolls with 1 Tablespoon melted butter and bake 20–25 minutes until golden brown.
- While the rolls bake, melt 2 Tablespoons butter in a small saucepan. Add chopped sage and cook over medium-low, swirling occasionally, until the butter browns (about 3 minutes). Remove from heat.
- Brush the hot rolls with the browned butter and sage, sprinkle flaky sea salt, and serve warm.
Notes
*You can mix and knead the dough by hand instead of using a stand mixer.
To use active sourdough starter: Omit the instant yeast and substitute 200 g active starter for the discard; increase rise times until the dough doubles and is well aerated.