Pumpkin Spice Brioche Buns

Prep: 25 mins + 1 1/2 hours rising time | Cook Time: 12 mins | Course: Baked Goods | Yield: 9 

Pumpkin and warm spices star in these tender rolls. I made hoagie style rolls but they could easily be made round. They are great as sammie’s or toasted with butter; we’ve also used them as cheese toasts on top of soup.  Inspired by Stephanie at Girl Verses Dough https://www.girlversusdough.com/pumpkin-pie-brioche-rolls/ 

¾ cup pumpkin

¼ cup water, warm

¼ cup butter, melted

2 eggs

2 Tbsp brown sugar

1 Tbsp yeast

½ tsp cinnamon

¼ tsp ginger

⅛ tsp cloves

⅛ tsp allspice

1 tsp salt

3 ½ cups flour

Egg wash

Butter, melted

In a stand mixer, add pumpkin, water, butter, eggs, brown sugar and yeast. Mix to incorporate. Add spices, salt and flour and mix for 2-3 minutes with the dough hook. Scrape dough down the sides of the bowl, cover with plastic and allow to rise in a warm draft free place for an hour. 

Turn out onto a floured rolling surface and generously flour the top of the dough as well; as this is a soft, wet dough. Roll the dough into a log shape and cut into 9 equal pieces, place cut side up and round ends for hoagie rolls. Place on an oiled baking tray or lined with a silpat and spray oil. Or roll each piece into a round shape in the palm of your hand tucking edges under so the top is smooth for a round shape. Mix egg with 1 tsp water and brush over the buns. Allow to rise for 30-60 minutes. Preheat oven to 400* and bake for 15-20 minutes. The tops will be a dark golden brown or check for doneness with a insta-thermometer, bread will read 190-200* when done. Brush warm rolls with butter.