Sourdough Pumpkin Maple Dinner Rolls

Steps

1. Feed the starter about 4 to 6 hours before mixing, using equal weights of flour and water, and leave it at about 75°F (24°C) until doubled, bubbly and domed at its peak.
2. In a large bowl, whisk the starter, pumpkin, milk and maple syrup until smooth. Add the bread flour, cinnamon and nutmeg and mix to a shaggy dough. Cover and rest 30 minutes.
3. Add the salt and knead 5 minutes, then work in the softened butter (all but about 10 g) a piece at a time and knead 5 to 8 minutes more until smooth, soft and slightly tacky. Counting the water in the starter, milk and pumpkin, the dough is about 62% hydration and 2% salt.
4. Bulk rise, covered, at about 75°F (24°C) for 4 to 5 hours. During the first 2 hours, do 4 sets of stretch-and-folds, 30 minutes apart. The dough is ready when it has grown about 75%, looks puffy and jiggles when the bowl is shaken.
5. Turn the dough out and divide into 12 equal pieces (about 82 g each). Shape each into a tight ball by tucking the edges under and rolling against the counter. Set them in a buttered 9x13-inch pan in 3 rows of 4.
6. Cover the pan and cold proof in the fridge for 8 to 12 hours, or overnight.
7. Take the pan out and let the rolls proof at about 75°F (24°C) for 1 to 2 hours, until puffy, touching each other and springing back slowly when poked.
8. Heat the oven to 375°F (190°C). Melt the reserved butter.
9. Bake 22 to 25 minutes, until deep golden and 190°F (88°C) in the center of a middle roll.
10. Brush the hot rolls with the melted butter. Cool 10 minutes in the pan, then move to a rack and cool at least 10 minutes more before pulling apart.