Maple Pumpkin Butter Brioche Rolls … Maple Pumpkin Butter Brioche Rolls … Maple Pumpkin Butter Brioche Rolls … Say that three times really fast and maybe, just maybe, fall will get here a little faster. It’s only mid-September but I just saw my first pumpkin stand and it’s making my craving for cool brisk nights, warm cocktails, and that fall pumpkin-spice flavor (we all know too well) irresistible. So when Sprouts Farmers Market sent me a jar of their Maple Pumpkin Butter to try out, I jumped right in to the next season even if the thermometer was creeping devastatingly close to 100 degrees.
Maple Pumpkin Butter Brioche Rolls
If I thought about it long enough, I could probably come up with hundreds of different ways to use this delicious maple pumpkin butter. The cinnamon-infused sticky sweet pumpkin spread is so good (and made with natural simple ingredients) you could practically eat it straight out of the jar but we’ve been watching a lot of the Great British Baking Show lately and a nice pull-apart brioche roll with this Maple Pumpkin Butter from Sprouts seemed like a tempting match.
It all begins with an insanely simple brioche recipe. So simple in fact, you basically combine all ingredients in a bowl and step away. We can all handle that. Next, just divide the dough into 6 portions, roll each one out, and then let your pumpkin-butter-loving heart go to work lathering the dough with fall-spiced deliciousness. Roll each portion up into a log then slice the log in half lengthwise with a knife. This will expose all of the layers to create a gorgeous braided effect. Then twist the two halves together to form a twisted rope and finally tie into a knot. Off to the oven it goes after a brief egg wash and in no time you’ll be diving into these beauties.
With a taste of autumn in every decadent bite, these tempting and stunning Maple Pumpkin Butter Brioche Rolls are soft and pillowy with layers of deliciously sweet Sprouts Brand Maple Pumpkin Butter. Take it a step further with a powdered sugar icing (1 cup powdered/confectioner’s sugar + 2 tablespoons milk + 1/2 teaspoon vanilla extract) to spoon on and devour right out of the oven.
With a taste of autumn in every decadent bite, these tempting and stunning Maple Pumpkin Butter Brioche Rolls are soft and pillowy with layers of deliciously sweet Sprouts Brand Maple Pumpkin Butter.
- 3/4 cup lukewarm water
- 4 large eggs at room temperature
- 1/3 cup granulated sugar
- 3/4 cup (1 1/2 sticks) unsalted butter, melted
- 1 1/2 teaspoons quick-rise or active-dry yeast
- 3 1/2 cups all-purpose flour, plus more for rolling
- 1 10-ounce jar Sprouts Brand Maple Pumpkin Butter
- 1 egg plus 1 tablespoon water, beaten
- In a large bowl, mix water, eggs, and sugar until combined. Slowly add warm melted butter while stirring then add yeast and stir to combine. Once the yeast begins to bloom, slightly bubble after a couple of minutes, add the flour and stir until incorporated. Loosely cover with food-grade plastic wrap and set in a warm area. Allow to sit for 2 hours until doubled in size. Transfer to the refrigerator to chill. Once chilled, the dough can be used immediately or the next day.
- On a well-floured work surface, divide the dough into 6 equal portions. Adding flour as needed, roll each portion into long rectangles approximately 8”x14” long. Using the back of a spoon, equally spread about 2 tablespoons of Sprouts Brand Maple Pumpkin Butter over each rectangle. Starting at the long end and working up, roll the dough into a log shape. Place all logs onto a parchment paper-lined baking sheet and cover with plastic wrap. Refrigerate for 10 minutes.
- Working with one log at a time, slice the log in half lengthwise with a knife. Gently place each half cut side up, exposing the interior layers. Next, twist the halves together, resembling a braid, and pinch the ends together. Gently, tie the dough into a knot tucking both ends into the center to form a neat ball of dough. Repeat with the remaining logs. Return the knots to the parchment-lined baking sheet, loosely cover with plastic wrap, and allow to sit at room temperature for 1 to 11/2 hours until doubled in size.
- Preheat oven to 350°F. Remove plastic wrap and brush each knot with egg wash (the egg and water mixture). Bake for 30 to 35 minutes until golden. Serve warm.
by Meredith Steele
Disclaimer: This post is sponsored by Sprouts Farmers Market. All opinions are my own.