Pumpkin Brioche Rolls | As Made by Amanda

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil reduces saturated fat while maintaining moisture.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, and water is a cost-effective substitute.

Combine milk, eggs, and pumpkin in a container and microwave for about 30 seconds to take the chill off.

In the bowl of a stand mixer, combine flour, salt, yeast, nutmeg, cinnamon, and sugar; mix with a spatula or whisk.

With the mixer running on low speed, add the warm wet ingredients to the dry ingredients and mix for 2-3 minutes until cohesive.

Add room temperature butter one tablespoon at a time, mixing until fully incorporated before adding the next tablespoon; this takes about 8-10 minutes.

Increase mixer speed to medium-high and mix for 10 minutes until dough is stretchy and passes the window pane test.

Move the dough to a well-greased bowl, cover with plastic wrap or a tea towel, and let rise at room temperature for 2 hours.

Cover the dough with plastic wrap and refrigerate overnight for slow fermentation.

Prepare the cream cheese filling by softening cream cheese in a bowl, then mixing in powdered sugar until fluffy.

Portion the cream cheese into 16 tablespoon-sized pieces on plastic wrap and freeze for 30 minutes to 2 hours until firm.

Cut the dough into 16 equal portions, either by cutting into quarters and then into smaller pieces or weighing each portion to be 60-70 grams.

Flatten each dough portion into a disk, place a piece of cream cheese in the center, and wrap the dough around it, sealing tightly.

Roll the dough into a tight ball if not using cream cheese filling.

Wrap baking twine around each ball to create pumpkin-like ridges before baking.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens