Pumpkin Pie Brioche Rolls
Can't decide between dinner rolls and pumpkin pie? These brioche rolls don't make you choose. Soft, fluffy and flavored with pumpkin and warm spices, they are easy enough to bake and serve for Thanksgiving or any holiday.
Yield 12 rolls
Ingredients
- 3 1/4 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon table salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ginger
- 1/8 teaspoon cloves
- 1/8 teaspoon nutmeg
- 1 (0.25oz) package (7g) or 2 1/4 teaspoons Platinum Yeast
- 1/2 cup canned pumpkin
- 1/4 cup warm water (120-130°F)
- 1/4 cup (1/2 stick 1/2 stick unsalted butter, softened and cut into cubes
- 2 large eggs
- Egg wash: 1 egg beaten with 1 tablespoon water
Instructions
- In a large bowl or bowl of a stand mixer, combine 1 3/4 cups flour, sugar, salt, cinnamon, ginger, cloves, nutmeg and yeast. Add pumpkin, warm water, butter and eggs. Stir, adding just enough of remaining 1 1/2 cups flour until a dough forms that pulls away from sides of bowl.
- On a lightly floured surface, knead dough by hand 10 minutes until smooth, soft, elastic and only slightly sticky; OR, knead dough with dough hook attachment in stand mixer on medium speed 5 minutes until smooth, soft, elastic and only slightly sticky. Shape dough into a ball, then place in a large lightly greased bowl; turn to coat. Cover bowl with plastic wrap and let rise in a warm place 1 hour until doubled.
- Heat oven to 375°F. Line a baking sheet with parchment paper. Punch down risen dough, then divide into 12 equal pieces. Roll each piece into a ball, then place on prepared baking sheet spaced at least 2 inches apart. Cover with a tea towel or lightly greased plastic wrap and let rise 30 minutes until doubled.
- Just before baking, use scissors or a sharp serrated knife to score tops of rolls about ¼-inch deep. Brush tops and sides of rolls with egg wash. Bake 20 to 25 minutes until golden brown. Serve warm.
Notes
Recipe by Stephanie Wise.
