Pumpkin Sourdough Brioche Rolls

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

5g salt

50g oil

55g unsalted butter, cut into small pieces

150 g pumpkin puree

90g whole milk

2 eggs

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.

window pane test

pumpkin sourdough brioche rolls






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