In an extra-large bowl combine the pumpkin, starter, eggs, milk, cream, sugar, and salt. Use a dough whisk to combine these ingredients well.

Whisk in the flour until completely combined. The dough will be fairly sticky. Let the dough rest for 5 minutes.

Using the dough whisk, do a modified stretch and fold in the bowl by lifting the dough up on one side with the whisk and folding it back over itself. Repeat this several times, turning the bowl 90 degrees every time. Let the dough rest again for 5 minutes.

Repeat the modified stretch and fold several times, resting between each series, until the dough has become smooth and elastic.

Cover the dough with a lid or plastic wrap and let it ferment for 8 to 10 hours (overnight) at room temperature (65 to 70℉).

Prepare your baking pans. Grease two 10-inch cast-iron skillets or one extra large casserole dish with butter.

Generously flour your work surface.

With wet hands gently deflate the fermented dough in the bowl by doing a gentle stretch and fold preshaping. Lift the dough and fold it over itself, turning the bowl after each fold, allowing the dough to gather in a loose ball.

Turn the dough ball out onto the floured surface and let it rest for a few minutes.

Flour the top of the dough lightly and start cutting twenty-four 90-gram portions. Keep each dough portion off to the side on a floured surface.

Once the dough is cut, start shaping the dough into small tight balls. Follow the same shaping technique I demonstrate in my sourdough burger bun recipe.

As you are shaping the rolls, add them to your prepared baking pans. There should be some space around each roll but not too much as you want them to touch each other once proofed!

Once all the rolls have been shaped, cover the baking pans and let the rolls rise at room temperature for 1 to 3 hours or until doubled in size.

Once doubled, preheat your oven to 375℉.

Combine the egg yolk and water and gently brush the top and sides of each roll with egg wash, making sure to coat each roll lightly and evenly.

Using scissors snip a little cross into the top of each roll.

Bake the rolls uncovered for 30 minutes.

Remove the pans to cooling racks. Serve the rolls warm or at room temperature.

The rolls can be rewarmed in a low oven if desired.