Pumpkin Soup Rolls
Baked Goods, Breads, Holiday
Ingredients
2 cups starter
4 cups bread flour
3/4 cup pumpkin puree
1 1/4 cup milk
1 T. salt
2 T. Brown sugar
1/2 tsp. Dry yeast (*1)
Additional bread or AP flour
Kitchenaid mixer with dough hook
spray bottle
banneton
tea towels
Large baking sheet
Silicon mat or parchment
Oil
Kitchen twine
Description
You can use the shaping and rising instructions in this recipe to make rolls with other doughs too. Keep in mind that lighter doughs may not take as long to rise or bake.
Directions
Mix your starter, flour, pumpkin and milk thoroughly, until smooth.
Cover and let sit at least 30 minutes.
Add salt and sugar, and yeast if you are using it. Knead the dough on medium speed and add additional flour a little at a time until it starts to form a doughy ball. Turn out onto a floured surface.
Knead, adding a little flour as needed to keep it from sticking to you, until you form an elastic ball.
Put it in a lightly oiled container and let rise 2-2 1/2 hours
Turn the dough out onto a lightly floured board, but do not press out.
Divide the dough into equal portions of about 10 ounces each.
Shape by pulling or pushing the sides into the center and pinching them together, then gently rolling the dough seam side down in a circle a few times on your board.
Lay the doughballs on your lined baking sheet, seam side down, several inches apart.
Brush them lightly with oil, cover loosely with plastic wrap, and allow to rise in the refrigerator for 2 hours. (*2)
Carefully move each doughball over to your work surface to clear the tray. Lay strips of twine about 14 inches long in a star pattern on your baking sheet, then put a doughball on top. 
Tie the strings at the top, being careful not to pull too tight. Repeat with each ball. Lightly oil again and let rise at room temperature uncovered for 1-1 1/2 hours, until the balls are puffy and have taken on a pumpkin like shape.
Preheat your oven to 350°.
Bake for 35-45 minutes. Move to a cooling rack to cool. Carefully cut and remove the strings.
Serve with soup, either whole or cut in half.
Store at room temperature for 2 days, then freeze for longer storage.
Notes
*1 The dry yeast is to give these a boost, to be sure they are ready in time for dinner the same day. If you aren't planning to use them the same day, then you don't really need it. Just keep in mind they might need a longer rise when they come out of the refrigerator.
*2 Letting them rise in the refrigerator helps them hold their shape better than rising at room temperature.