DAY 1

• First thing in the morning, feed your sourdough starter and leave it in a warm place to at least double in volume.

Mixing The Dough

• In a bowl of a stand mixer, combine flour and salt.
• Add the water, milk, pumpkin puree, honey and active sourdough starter.
• Fitted with a dough hook attchment, run the mixer on medium speed for 5-6 minutes, until all ingredients are fully combined and the dough forms.
• With the mixer running, little by litle, add the softened butter and carry on mixing for another 6-8 minutes, until the butter is incorporated, and the dough feels soft and elastic.

Folds, Bulk Fermentation and Cold Proof

• Scoop the dough into a large container, cover with a damp kitchen towel or plastic wrap and leave it in a warm spot for 30 minutes.
• After 30 minutes, perform the first set of stretch and folds (or coil folds). At 30 minute intervals, perform 3 more sets of folds. By the end, the dough should start holding its shape and pass the windowpane test.
• Cover the dough and leave it to finish bulk fermentation for 2-3 hours undisturbed.
• Transfer the dough to the fridge overnight.

DAY 2

Shaping and Second Rise

• Take the dough out of the fridge. Grease and line a 24x24 (9x9 in) baking tray with high rims with parchment paper (no need for parchment paper if your tray is truly non-stick).
• Divide the dough into 16 even pieces (around 60–65 g each) and shape each into a tight ball, by folding the dough into the centre, flipping and rolling it on the kitchen worktop to create surface tension.
• Arrange the dough balls snuggly into a baking tray, cover and leave them in a warm place to rise for 3-4 hours, or until they double in volume.

Baking

• Preheat the oven to 180°C (360°F).
• In a small bowl, lightly beat an egg with milk for egg wash.
• Brush the sourdough pumpkin rolls with egg wash, sprinkle seeds (if using) and some salt on top and bake in the centre of the oven for 28-32 minutes, rotating the tray midway through.
• Allow the rolls to firm up and cool in the tray for 15 minutes before transferring them onto a wire rack to cool down further.
• For the best texture, serve these fresh, whilst still slightly warm in the centre.