Pumpkin Roll Recipe

Hi all!

Wanted to share my recipe for pumpkin rolls. I had a hard time finding rolls that have a bread like texture, but are soft, not too sweet, and use pumpkin puree and pumpkin spices. It's modeled after Korean milk bread, using a tangzhong as part of the recipe. Hope you enjoy!

Pumpkin Rolls

Recipe:

Tangzhong:
40 g flour
180 g milk

Make like a roux - mix the flour and milk in a small sauce pan with a whisk over high heat, whisking constantly, until it begins to reach a pudding like consistency. Pull off of heat and whisk for a minute or two. Add to final dough recipe.

Dough:
Dry:
500 g 00 or AP flour
300 g bread flour
10 g salt
120 g brown sugar
20 g cinnamon (can be raised or lowered based on preference. 20 g makes a pretty spice forward roll)
20 g pumpkin pie spice (same note as above)
20 g yeast
Wet:
300 g milk
2 large eggs
7-8 fl oz pumpkin puree
Folded in:
6 tbsp butter
Filling:
6 oz bakers chocolate
Optional:
1 egg (for egg wash)
Butchers twine (for shaping)

Whisk together the dry ingredients, then stir in the wet ingredients. Knead or work in a stand mixer with a dough hook until dough can form panes that light can pass through. Work in the butter one tablespoon at a time. Knead for a bit longer, then put in the fridge to ferment overnight up to three days. When ready to bake, remove the dough from the fridge and parse out into 140-150 g balls, and shape into small boules. This should make 12 rolls. Let rest for ten minutes, then shape each roll over a half ounce of bakers chocolate by forming a small square, then folding the corners over the chocolate. If using butchers twine, cut 36 stands around 4" in length. Place seam side down on top of three strands of butchers twine, crossed to make an x-like pattern. Let proof for 1 hr, preheating oven to 350 in this time. Do the egg wash , then tie off twine by crossing the strands over top and loosely knotting. One cross knot will hold plenty. Bake for ~20-30 minutes, and let rest for a half hour before serving.