Sourdough Pumpkin Rye Rolls

Delicous sourdough pumpkin rye rolls made with sourdough starter, pumpkin puree . These are great rolls to serve with bowl of soup or gravy.

Why you should incorporate sourdough in your diet?

In sourdough bread, important nutrients such as iron, zinc and magnesium, antioxidants, folic acid and other B vitamins are in easily digestible form.

Also found that sourdough produces a lower surge in blood sugar than any other bread: a 2008 study and here found that when people with impaired glucose tolerance were fed either sourdough or ordinary bread: the sourdough bread produced a significantly lower glucose and insulin response.

Another important characteristic of sourdough bread is that gluten is broken down and rendered virtually harmless. It is also found that celiac patients fed with sourdough bread for 60 days had no clinical complaints, and their biopsies showed no changes in the intestinal lining.

How to make sourodugh pumpkin rye Rolls?

Following ingredients are required to make this sourdough pumpkin rye rolls.

• Levain: This recipe use only rye starter and rye flour levain
•  Bread flour: You can use all purpose flour too
• Rye flour : Is used to make starter and in leavain
• canola oil: Adds moistness to the dough
• Egg
• salt : Adds flavor and control fermentaion
• Pumpkin puree: Use both storebought or homemade pumpkin puree
• Water
• For topping add sesame seeds, poppy seeds

Instructions to make Sourdough Pumpkin Rye Rolls

Day before making the bread, make leavain, adding rye flour and rye starter.

Nextmorning add leavain , flours, egg, oil, pumpkin puree, salt and water to make the dough.

Set aside for double in volume it takes about 4 hours.

After 4 hours divide the dough into 10 equal pieces and shape and set aside again for another 4 hours or it puff up in volume. If you want less tangy bread reduce the rising time to 3 hours and add little commercial yeast.

Bake the sourdough pumpkin dinner rolls with or without eggwash.

Serve warm

This bread doesn’t have any added sugar that is good, second goodness is that even after adding eggs this bread is soft and delicious. Pumpkin gave the golden hinge to bread. Since I am trying this for the first time, I didn’t make very many changes to the original recipe, which occurs rarely. If you are fan of sourdough bread likes me, give it a try it is easy to make. The first day make rye leavin, then the next day make the dough.

These dinner rolls makes excellent sandwiches, or even toast with little butter or apply a coat of Nutella; marriage between the sweet Nutella and tangy pumpkin dinner rolls is awesome.

Variation to Sourdough pumpkin rye rolls ?

Add sweetners like, honey, maple syrup to make this bread.

You can also add dry fruits and nuts like pecan, walnuts , raisins, dates to this bread

Storage

These dinner rolls are best when they are served fresh. you can store this bread at room temperature 1-2 days. If you want long term storage freeze the rolls.

Print Recipe

5 from 2 votes

Sourdough Pumpkin Rye Rolls

Delicous sourdough pumpkin rye rolls made with sourdough starter, pumpkin puree . These are great rolls to serve with bowl of soup or gravy.

Prep Time20 hours hrs

Cook Time20 minutes mins

Total Time20 hours hrs 20 minutes mins

Course: Breakfast, Brunch

Cuisine: American

Keyword: sourdough dinner rolls, Sourdough Pumpkin Rye Rolls

Servings: 9

Calories: 215kcal

Equipment

• Pyrex bowl
• Dough whisk
• kitchen scale
• Baking sheet

Ingredients

Levain

• 18 g rye starter 100%,
• 29 g water
• 54 g rye flour

For the dough

• 357 g bread flour
• 21 g canola oil
• 50 g egg one large egg
• 8 g salt
• 150 g pumpkin puree
• 85 g water
• levain all

for egg wash

• 1 egg
• 1 tablespoon water
• 1 tablespoon sesame seeds
• ½ tablespoon poppy seeds

Instructions

• Day before baking, mix all the ingredients in levain and
• set aside for 12 hours for fermentation at room temperature.
• One the day of baking make a dough with all the leavin and ingredients listed for the dough.
• Make a smooth dough like this
• Rise at room temp for 4 hours or until it double in volume.
• Divide the dough (778g) into 9 portions(86.48), round, rest, shape them into smooth balls.
• Cover and set aside for rise at room temp for about 4 hours.
• End of the baking time, preheat the oven to 375F/190C.
• When you are ready to bake, brush them with egg wash and sprinkle sesame seeds and poppy seeds.
• Bake at 375F for 20min. Take out of the oven and brush with melted butter.

Notes

This recipe is adapted from here

 

Nutrition

Calories: 215kcal | Carbohydrates: 35g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 39mg | Sodium: 362mg | Potassium: 119mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2651IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg

Tried this recipe?Mention @nidhinikhil or tag #zestysouthindiankitchenrecipes!

Swathi

This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread.  All the recipes you see here are created by me and approved after taste-test by my family.