Pumpkin Sourdough Brioche Rolls
Buttery and rich with extra seasonal punch from pumpkins, these pumpkin sourdough brioche rolls have a thin, crisp crust, a cloud-soft interior and a rich, buttery taste.
The pumpkin adds a smooth and luxurious texture to these rolls.
These pumpkin brioche rolls get extra moisture and color from seasonal pumpkins, giving it a slightly orange-kissed hue.
I made these rolls with White Whole Wheat flour for a lighter effect but feel free to substitute it with whole grain flour or a mixture of both flours.
This recipe was adapted from here based on lazy man’s brioche recipe, but i substituted the instant yeast for sourdough starter.
It was a bit challenging for me, as it was my first time to convert a recipe based on commercial yeast into sourdough starter based recipe. In order to achieve this, i used Chocolate & Zuccini converting method, which worked just fine for this recipe!!
(Makes about 12 pumpkin sourdough brioche rolls)
500g strong bread flour
100g previously fed 100% hydrated sourdough starter (8-12 hrs ahead)
50 g sugar
55g unsalted butter, cut into small pieces
150 g pumpkin puree
90g whole milk
2 Tbsp sesame seeds
Egg Wash :
1 egg yolk
1 Tbsp milk
mix together with a fork
In order to calculate the amount of sourdough starter needed to ferment the dough, i added the amount of flour/flours to the amount of milk, as follows :
500g flour + 90ml milk =5090
The starter is 100g which consists of 50g flour + 50ml water
So i removed 50g from the flour and 50ml from the milk and substituted them for the starter.
Next, i added the remaining milk to the starter and dissolved it, then i added the rest of the ingredients except for the salt, and kneaded the dough in the bowl of a stand mixer using the dough hook attachment for about 10 minutes.
I noticed that the dough is wetter than it should be due to the moisture coming from the pumpkin puree, so i added a table spoon of flour at a time until i got the right dough texture and consistency.
The kneading process took about 20 minutes
( If necessary, stop the mixer and push it back down into the bowl. It tends to crawl up the dough hook)
The gluten strands were not well-developed, so i performed the S&F technique ( this video demonstrates the technique) for about 5 minutes or so, then i made the window pane test and the dough was ready.
I covered the dough and let it autolyse for about half an hour, then i added the salt with 1 tsp of water and i kneaded until it was well-incorporated, i let the dough rest covered in the oiled bowl for 3 hours, the dough did not rise much which was normal or common for sourdough bread.
Afterwards, i divided the dough to equal-sized balls each weighed 70g , put them in a baking pan, covered with plastic wrap and refrigerated them over night.
The next day, i took the rolls out of the fridge and let them come bake to room temperature, then i put these rolls in a warm closed oven , the rolls took about 3-4 hours to double in size.
Next, i brushed them with egg wash and i sprinkled some sesame seeds on top.
I baked the pumpkin sourdough brioche rolls in a preheated oven(375°F/190°C) for about 20 minutes until they were golden brown.