I have a recipe for pumpkin dinner rolls and also have plans to entertain 3 different times in the next 2 weeks. I would like to make 1 recipe and then bake the rolls as needed. Is that possible? How would I store the remaining dough?
You could pre-bake all of your dinner rolls, freeze them and then re-warm them as needed. If I were to do this (and I've done it with regular, non-pumpkin, rolls), I would slightly underbake the rolls and then reheat them for approx. 15-20 minutes at 400F (you might need to adjust this temperature, depending on the specifics of your recipe). I made approx 400 rolls for a teacher luncheon at my children's school and that was the only way I could have all the rolls warm and ready for an 11:00 lunch hour.
In using sourdough starter, which I assume is basically a yeast base, I understand forming and kneading the dough in a metal Kitchen Aid mixing bowl will kill the sourdough because of exposing it to metal. Is this true?
If the only contact your dough has with the metal is while you are using your Kitchen Aid mixer, then it should be fine. The duration that the dough is in contact with the metal matters more so, and that just isn't long enough to significantly affect it, especially since stainless steel is considered a non-reactive metal. However, I would discourage proofing in the metal bowl you mix in! Several hours in contact with the metal bowl could affect it.
[edited December-17-2008]
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