Pumpkin Style Sweet Potato Brioche Rolls
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Prep Time
3 hrs 2 mins
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Cook Time
3 hrs 2 mins
Pumpkin Style Sweet Potato Brioche Rolls
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Whether you're entertaining or relaxing, this recipe hits the spot.
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Ingredients
- 1 cup cooked mashed sweet potato, from about 1 medium sweet potato
- ½ cup warm water 105-115˚ F. - if you're not used to working with yeast, use a thermometer
- 1 tablespoon dry yeast
- 4 large eggs
- ¼ cup granulated sugar
- 2 teaspoons kosher salt
- 4 ½-5 cups all-purpose flour you may need a bit more
- ½ cup softened butter
- 1 egg beaten
- 1 tablespoon water
- whole cashews for stems
Instructions
- Place water in a small bowl. Add yeast and stir well. Let mixture sit until it begins to bubble and foam. Add ½ cup of the flour. Stir to form a loose paste. Set bowl in a warm place for about an hour, until batter has risen and begins to fall.
- Add eggs, mashed sweet potato. sugar, salt and remaining flour to the fallen yeast mixture. Using the dough hook on a stand mixer, mix until flour is completely incorporated. Continue to knead with the dough hook until it's smooth and elastic, about 10 minutes. Dough should start to leave the sides of the bowl. Add a little more flour if the dough is too sticky. Add the soft butter and knead until it's fully incorporated and the dough is smooth and elastic.
- Cover dough in bowl with a clean towel and allow to rise in a warm place until doubled in size, about 1 hour.
- Line 3 sheet pans with parchment paper.
- Transfer the dough to a well-floured work surface. Turn the dough several times to coat well with flour. Cut into 18-20 equal pieces (about 14, if making hamburger-type buns). Coat each piece well with flour. This will make them much easier to work with. If you're not used to shaping dough into balls, here's a great tutorial from Fine Cooking. Place dough balls on the prepared sheet pans, spacing about 3 inches apart. Cover rolls with kitchen towel, place in a warm area and allow to rise until doubled in size, about 30 minutes.
- Preheat oven to 375˚F. To make pumpkin-shaped rolls, cut 8 equally spaced slits around the edges of the risen dough balls. Make cuts about ¾ of an inch long, keeping the center of the roll intact. (see picture, above)
- Combine egg and the tablespoon of water and whisk vigorously to combine. Brush tops of the buns with egg wash. With your index finger make an indention in the center of the dough ball. Insert a cashew with pointed end up, for the "stem".
- Bake for 20 to 25 minutes until deep golden on the top and golden on the bottom of the buns. Check stems about half way through baking time. If cashews have become misplaced (from the rising dough) return them to their position to look like stems.
- Cool on a cooling rack. Serve warm or at room temperature.
Notes
- To freeze, place on a sheet pan. Place pan in freezer till rolls are frozen, about one hour. When frozen, transfer to zip lock plastic bags. To serve, unthaw and warm in oven for 10 minutes at 325˚ F.
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