Pumpkin Pie Sourdough Rolls

These pillowy soft sourdough brioche rolls are filled with a delicious pumpkin pie filling. All it needs is a dallop of maple vanilla whipped cream.

Rolls Recipe

100g starter

290g buttermilk(regular whole milk will work as well)

70g sugar

7g vanilla extract

2 eggs

640g flour

6g salt

60g butter, room temperature

Dough

-Add all your ingredients, except the butter, to the stand mixer.

-turn it to a low medium setting. I usually use level two. Knead until it comes together and there’s no dry flour left.

-Cover and let rest for 30 minutes.

-turn it back to the level two mixture and add the chunks of butter one at a time, letting the butter work its way in each time.

-Continue kneading the dough for 10 to 15 minutes or until window pane is achieved.

-Leave the dough in the bowl and cover to make it air tight.

-let rise until doubled approximately 6 to 8 hours.

-turn the dough out onto a floured surface and roll it roughly 12” x 20”

Pumpkin Pie Filling

Half of a 15oz can of canned pumpkin

1-7.4 0z of sweetened condensed milk(I used sweetened condensed coconut milk in my video. If using regular sweetened condensed milk decrease to 4oz)

1 large egg

1tsp pumpkin pie spice

1.5 tsp vanilla extract

-mix all the filling ingredients, in a bowl and spread carefully over the dough. (Be sure to leave a 1/2” uncovered at the edge you will be sealing with)

-use a pizza cutter and cut the dough into strips 1.5” wide. This should give you about 12 rolls. Want them a little fatter? Make them 2”, that’ll give you 10 rolls.

-Gently roll the dough towards the uncovered edge.

-do not make too tight or push too hard. We want the filling to stay in.

-pull the 1/2” of edge dough out and tuck it under the bottom of the roll. Keeping the edge from fanning out. It’s going to get messy but just keep rolling.

-Place in a parchment lined baking tray

-let proof at room temperature for 2 hours.

-cover and place in the refrigerator over night.

-the next day remove the rolls from the fridge and allow to them rest at room temperature 1-2 hours.

-preheat the oven to 375°

–drizzle 1/4 cup of melted butter over the top.

-bake 25 minutes or until done.

Whipped Cream.

1/2 cup heavy whipping cream

1 TBS maple syrup

1 tsp vanilla

-immersion blend or whisk all ingredients until thickened.