Holiday Chestnut Puree and Roasted Garlic Sourdough Rolls
Tender sourdough rolls enriched with sourdough discard and filled with sweet roasted chestnut puree and silky roasted garlic. These elegant rolls have a rustic crust and a tender crumb studded with earthy flavors—perfect for holiday tables or alongside winter soups. The combination of chestnut and garlic is classic European comfort food, made more interesting with the tang of sourdough.
Steps
Before you start
- Have sourdough discard at room temperature and fed 2–4 hours prior (bubbly but not collapsed)
- Roast garlic cloves (see instructions) at least 3 hours ahead or the day before
- Have all ingredients measured and ready; sourdough work happens fast once fermentation starts
Roast garlic (ahead of time)Oven 375°F / 190°C
- If not already done, cut the top off a head of garlic.
- Place cut-side up in a small baking dish, drizzle with 1 tablespoon olive oil, season with salt and pepper.
- Cover loosely with foil.
- Roast at 375°F (190°C) for 35–40 minutes until golden and very soft.
- Squeeze the cloves out of their skins into a small bowl, mash, and let cool to room temperature.
- Roasted garlic can be prepared up to 3 days ahead and stored in the fridge in an airtight container.
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Ready when: Garlic cloves are golden and soft enough to squeeze out of their skins
Tip: Do this ahead; roasted garlic has better flavor when cooled and develops deeper caramel notes.
Mix dough
- In a large bowl or stand mixer, combine 200 g sourdough discard, 180 ml lukewarm water (90–95°F / 32–35°C), and 350 g bread flour.
- Stir or mix on low speed for 2 minutes until all flour is hydrated and a shaggy dough forms.
- Let it rest for 20 minutes (autolyse) to allow the flour to fully absorb water.
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Ready when: All flour is absorbed; dough is cohesive but shaggy
Tip: Use a stand mixer for easier kneading, but hand-mixing works too. Keep water temperature around 90°F for consistent fermentation.
Add salt and oil, knead
- Add 8 g fine sea salt and 15 ml olive oil to the dough.
- Mix on medium speed (or knead by hand) for 8–10 minutes until the dough is smooth, elastic, and slightly tacky.
- The dough should pass the windowpane test (stretch a small piece; if it doesn't tear, gluten is developed).
- Dough temperature should be around 75–78°F (24–26°C).
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Ready when: Dough is smooth, elastic, and stretches thin without tearing (windowpane test)
Tip: Don't skip the windowpane test; underkneaded dough will shred when you try to fill the rolls.
First bulk fermentation
- Transfer the dough to a lightly oiled bowl.
- Cover with a damp kitchen towel or plastic wrap.
- Let it rise at room temperature (68–72°F / 20–22°C) for 3–4 hours until roughly doubled in size.
- The dough should be soft, pillowy, and showing signs of fermentation (visible bubbles on top).
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Ready when: Dough has increased in volume by about 50–100% and feels airy
Tip: Sourdough fermentation timing varies with room temperature. If your kitchen is cooler, it may take 4–5 hours. Poke the dough; it should spring back slowly.
Prepare filling
- In a small bowl, combine 150 g chestnut puree, the mashed roasted garlic (about 40 g), 1 tablespoon (3 g) fresh thyme, and a pinch of black pepper and sea salt.
- Stir until smooth and well combined.
- Taste and adjust seasoning; the filling should be savory with a whisper of sweetness from the chestnuts.
- Set aside.
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Ready when: Filling is smooth, evenly mixed, and seasoned to taste
Tip: If chestnut puree is cold from the fridge, let it come to room temperature for easier mixing.
Shape rolls with filling
- Turn the fermented dough onto a lightly floured surface.
- Gently press it into a 12×8-inch (30×20 cm) rectangle, being careful not to deflate it.
- Spread the chestnut-garlic filling evenly across the entire surface, leaving a ½-inch (1.25 cm) border on all sides.
- Starting from a long side, roll the dough tightly toward you into a log.
- Pinch the seam closed.
- Using a bench scraper or sharp knife, divide the log into 8 equal pieces (each about 1½ inches / 4 cm wide).
- Place each roll cut-side down in a 9×13-inch (23×33 cm) baking dish, arranging them in two rows of 4.
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Ready when: Eight rolls are arranged evenly in the baking dish
Tip: Roll tightly so the filling doesn't leak out during baking. If filling oozes, patch it with a pinch of dough. Cut with a clean knife dipped in water for cleaner edges.
Second fermentation
- Cover the baking dish loosely with a damp kitchen towel or plastic wrap.
- Let the rolls rise at room temperature for 1½–2 hours until they are puffy and have risen by about 50%.
- They should spring back slowly when lightly poked.
- They do not need to double entirely.
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Ready when: Rolls are visibly risen, pillowy, and spring back slowly when poked
Tip: Do not overproof; overproofed rolls will spread and collapse in the oven. They should still have some spring.
Preheat oven and apply egg washOven 425°F / 220°C
- Preheat your oven to 425°F (220°C) about 20 minutes before baking.
- When ready to bake, brush each roll generously with beaten egg wash (1 egg beaten with 1 tablespoon water).
- If using fresh thyme sprigs, press one gently into the top of each roll.
- Sprinkle lightly with fleur de sel if desired.
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Ready when: Oven has reached 425°F (220°C)
Tip: Egg wash gives the rolls a beautiful golden crust. Apply just before baking so it doesn't dry out.
Bake rollsOven 425°F / 220°C
- Bake in the preheated 425°F (220°C) oven for 25–30 minutes until the rolls are deep golden brown on top and around the sides.
- The rolls should sound hollow when tapped on the bottom.
- Internal temperature should reach 205–210°F (96–99°C) when checked with an instant-read thermometer inserted into the center of a roll (avoid touching the filling).
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Ready when: Rolls are deep golden brown, sound hollow when tapped, and internal temperature is 205–210°F (96–99°C)
Tip: If the tops brown too quickly, tent loosely with foil after 15 minutes. Check the bottom; it should not be pale.
Cool and serve
- Remove the baking dish from the oven and let the rolls cool in the pan for 5 minutes, then turn them out onto a wire rack to cool for another 10–15 minutes.
- Serve warm or at room temperature.
- The rolls are best enjoyed within a few hours of baking, but store leftovers in an airtight container.
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Ready when: Rolls have cooled enough to handle but are still warm
Tip: Don't skip the cooling step; warm rolls are fragile and will fall apart if pulled apart too soon.
Good to know
Tips
- Active sourdough discard (fed 2–4 hours before mixing) is essential. If your discard is sluggish or unfed, the rolls won't rise properly. Use discard that is bubbly and has a pleasant sour aroma.
- Chestnut puree is unsweetened and shelf-stable in vacuum-sealed packages. Avoid chestnut cream or sweetened versions; they will make the filling cloying.
- Don't rush the bulk fermentation. Slow fermentation (3–4 hours at room temperature) develops flavor and structure. If your kitchen is very warm, reduce to 2½–3 hours and watch the dough carefully.
- Cut rolls with a clean, sharp knife or a bench scraper dipped in water to avoid dragging and distorting the dough. Wet your knife between cuts if the dough sticks.
Make ahead
Roasted garlic can be prepared up to 3 days ahead. Dough can be mixed and bulk-fermented, then shaped rolls can be refrigerated overnight; proof them for 30–40 minutes at room temperature before baking. Or freeze shaped rolls for up to 2 weeks; thaw at room temperature and proof for 1½–2 hours before baking.
Storage & reheating
Room temperature (covered): up to 1 day. Refrigerator (airtight container): up to 3 days; reheat wrapped in foil at 350°F (175°C) for 10 minutes. Freezer (in a freezer bag): up to 1 month; thaw at room temperature and reheat as above.
Substitutions
- unsweetened chestnut puree → Roasted sweet potato puree or butternut squash puree. Both have a similar earthiness and sweetness; use the same weight. The flavor profile will shift from nutty to more vegetable-forward.
- bread flour → All-purpose flour. Sourdough rolls work well with all-purpose flour, though bread flour gives a slightly chewier crust. Use the same weight.
- fresh thyme leaves → Rosemary, sage, or a combination of both. Use the same quantity (1 tablespoon fresh, finely chopped). Rosemary is more assertive; sage is earthier and pairs beautifully with chestnut.
- roasted garlic cloves → Roasted shallots or a mix of roasted garlic and shallots. Shallots add sweetness where garlic adds sharpness. Use the same total weight (about 40 g) of combined roasted aromatics.
