Pumpkin sourdough dinner buns from My Vermont Table: Recipes for All (Six) Seasons (page 156) by Gesine Bullock-Prado

  • all-purpose flour
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  • instant yeast
    Instant yeast appears similar to active dry yeast, but has smaller granules with substantially higher percentages of live cells per comparable unit volumes. It is more perishable than active dry yeast, but also does not require rehydration, and can usually be added directly to all but the driest doughs. Instant yeast generally has a small amount of ascorbic acid added as a preservative. (Wikipedia) Buy Now
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  • Serves : 12

  • EYB Comments

    You may use the Sourdough starter recipe on p. 25. Begin preparation one day in advance.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    You may use the Sourdough starter recipe on p. 25. Begin preparation one day in advance.

  • dbuhler on October 13, 2025

    These rolls were just okay for me. They didn't have much flavor. The recipe also doesn't specify what temperature the milk and starch water should be. I warmed mine a little and I believe that was a big mistake, because at just 20 minutes of proofing my dough had more than doubled. I also think this is just a lot of yeast for this amount of dough, especially because it also has starter. My roles also tasted a bit to salty, and I think that might be because I salt my pasta cooking water and then there is also a bit of salt in the recipe. In the book she sings the praises of the starch water, but never mentions whether that water should be salted or not, and then the recipe calls for a normal amount of salt. I did attempt the pumpkin shape and that didn't go very well, but that was all me. I may try that again with a different roll recipe because I won't be making this one again. Note, the pumpkin is more for color, not flavor.

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