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Trouble. It seems that I'm forever getting into the T-word in one form or another; for example, I'm often, almost always in a hurry, (aka as in major multitasking). Consequently, when opening a package of cereal, popcorn, crackers, etc. I don't usually do it "the proper" way; I just tear open the box any-which-way. My husband and son say it looks like "a wild animal" got into the box after I'm done with it. Trouble.
And it's the craziest things that get me in trouble. You probably wouldn't think vitamins would be a problem, right? ............... Wrong. My dear husband sets out a little cup of vitamins for me every day. I always have the best intentions, but then the day gets going and I get carried away. Many days they sit all day long (or all week long - editor addition) and when Scott walks in the door after work, that cute little cup of vitamins is still sitting right there. Trouble.
Then there's the toilet. At our house, if you don't hold the handle down for what seems like ten seconds (my husband says it's only three), the flushing mechanism doesn't do "it's thing". The "stuff" doesn't go anywhere or even worse, gets "stuck". For someone who's always in a hurry, that's trouble .......... big trouble.
I could go on and on as there are a myriad of other "trouble-tales" to tell, but I'll share just one more. It's a bit of culinary trouble that I often get into. This one has to do with my curiosity and propensity to try new things. In this case, it's recipes. Though I have a ton of great recipes, I'm aways thinking that, perhaps, there might just be a better one that I'm missing. You never know, right?That's not what my family thinks. "Stick with a good thing". "If it's not broken, don't fix it". "Remember that wonderful (blank, blank) you used to make?" My daughter, Cait, summed up the problem quite concisely in her post The Best Ever Marinara Sauce. Families really do, at times, enjoy the-same-old-same-old, especially if it's delightfully delicious ... Point well taken, Cait!
However, this brioche recipe never gets me in trouble. It's an old stand-by I've stuck with for a long time. When I want really good dinner rolls, sandwich buns or even sweet rolls, this is my go-to, tried-and-true recipe. The dough is easy to throw together with the dough hook on my mixer doing most of the work. The finished bread is tender and melt-in-your-mouth delicious. I've had a lot of fun with this recipe over the years, adapting it here and there, like with these Decoupaged Brioche Rolls, these Brioche Buns with Fresh Rosemary and these Twirly-Swirly Pecan Cinnamon Brioche Rolls.
This time, feeling in a fall-ish mood, I added mashed, cooked sweet potato and, just for fun, cut little slits around the sides of the rolls, just before baking, so they'd resemble little pumpkins.
We loved the moistness and subtle flavor that the sweet potatoes added, definitely a nice touch for this autumn season.
If you're a regular friend of The Café, these rolls may sound familiar to you. Yup, it's the same recipe I used for the sandwich rolls on my Rosemary-Root Beer Pulled Pork post.
Trust me, no matter what shape you make these Sweet Potato Brioche Rolls in, they'll be a winner..... and who knows maybe they'll even keep you out of trouble....me?....probably not!
- 1 cup cooked mashed sweet potato, from about 1 medium sweet potato
- ½ cup warm water 105-115˚ F. - if you're not used to working with yeast, use a thermometer
- 1 tablespoon dry yeast
- 4 large eggs
- ¼ cup granulated sugar
- 2 teaspoons kosher salt
- 4 ½-5 cups all-purpose flour you may need a bit more
- ½ cup softened butter
- 1 egg beaten
- 1 tablespoon water
- whole cashews for stems
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Place water in a small bowl. Add yeast and stir well. Let mixture sit until it begins to bubble and foam. Add ½ cup of the flour. Stir to form a loose paste. Set bowl in a warm place for about an hour, until batter has risen and begins to fall.
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Add eggs, mashed sweet potato. sugar, salt and remaining flour to the fallen yeast mixture. Using the dough hook on a stand mixer, mix until flour is completely incorporated. Continue to knead with the dough hook until it's smooth and elastic, about 10 minutes. Dough should start to leave the sides of the bowl. Add a little more flour if the dough is too sticky. Add the soft butter and knead until it's fully incorporated and the dough is smooth and elastic.
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Cover dough in bowl with a clean towel and allow to rise in a warm place until doubled in size, about 1 hour.
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Line 3 sheet pans with parchment paper.
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Transfer the dough to a well-floured work surface. Turn the dough several times to coat well with flour. Cut into 18-20 equal pieces (about 14, if making hamburger-type buns). Coat each piece well with flour. This will make them much easier to work with. If you're not used to shaping dough into balls, here's a great tutorial from Fine Cooking. Place dough balls on the prepared sheet pans, spacing about 3 inches apart. Cover rolls with kitchen towel, place in a warm area and allow to rise until doubled in size, about 30 minutes.
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Preheat oven to 375˚F. To make pumpkin-shaped rolls, cut 8 equally spaced slits around the edges of the risen dough balls. Make cuts about ¾ of an inch long, keeping the center of the roll intact. (see picture, above)
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Combine egg and the tablespoon of water and whisk vigorously to combine. Brush tops of the buns with egg wash. With your index finger make an indention in the center of the dough ball. Insert a cashew with pointed end up, for the "stem".
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Bake for 20 to 25 minutes until deep golden on the top and golden on the bottom of the buns. Check stems about half way through baking time. If cashews have become misplaced (from the rising dough) return them to their position to look like stems.
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Cool on a cooling rack. Serve warm or at room temperature.
To freeze, place on a sheet pan. Place pan in freezer till rolls are frozen, about one hour. When frozen, transfer to zip lock plastic bags. To serve, unthaw and warm in oven for 10 minutes at 325˚ F.
Sandra Lee says
Glad to know that I'm not the only one that leaves my vitamins sitting on the counter! One thing is for sure your bread/roll recipes will never get you into trouble. They are all fantastic!
Maria says
Too darn cute!
Nik Sharma says
OMG, these look so cute and adorable. Great idea.
Claire @ Claire K Creations says
Ooh I love how you got that shape Chris. I'll be trying that asap! Funny... I got into trouble for not flushing the toilet 'the right way' just last night!
Tricia @ Saving room for dessert says
Gosh Chris - these are absolutely out of this world beautiful! What a wonderful creative way to present brioche. Yum!
Sophia Del Gigante says
WOWWWWW! You have out-done yourself these are beautiful!!
Rosemary Wolbert says
Those look great! A perfect complement to a fall dinner! You are one creative baker!
Donna Elick says
I love playing with bread recipes. I do have my old standby's that are tried and true, but I love to try new things. Chad says "Just make that favorite one"... Well, sometimes. These sweet potato rolls look awesome. I love the pumpkin shapes. So FUN!
Angie Schneider says
What beautiful pumpkin brioche buns! Totally adorable! Love those twisted version too.
Sue/the view from great island says
Are you kidding me? These are the most beautiful rolls I've ever seen! I'm a pumpkin fanatic, and these are going to my Everything Pumpkin Pinterest board right this minute! These are really stunning, Chris!
Kim G. says
Ohhhhh cute! These brioche are soooo cute! And i'm sure the sweet potato flavor is just perfect!
Paula - bellalimento says
This just wowzers will be adding this to our Thanksgiving menu and I'm sure many others!
Jessica @ A Kitchen Addiction says
These are so fun! Love brioche!
connie sua says
I think your blog is beautiful. The recipe.... I sure I´ll do it. Hugs.
Lynn@Happier Than a Pig in Mud says
Your rolls turned out so cute! I love the little orange specks of color too:@)
Denise Browning@From Brazil To You says
I love all the dishes above but those pumpkin-style brioches are the cutest rolls ever!I am so pinning them...
Hovkonditorn says
These are so beautiful and very creative! Hugs!
Andrea_TheKitchenLioness says
Chris, this is one of the sweetest posts that I have seen in a while - these lovely sweet potato brioche rolls look picture perfect, cute, and so very seasonal! Just fantastic, dear Chris!
cquek says
How long do these take to make?
Chris Scheuer says
Hi, probably from start to finish, about 3-4 hours but much of that time is for rising so it's hands off 🙂
Jennifer@ Peanut Butter and Peppers says
Wow, wow, wow!!! Your pumpkin brioche look so darn cute, almost, now I'm saying almost to cute to eat!!! I love it!! When the weather cools, I need to start making bread again!! Love this recipe!!
Sophia Del Gigante says
OMG I have to make these too Jennifer, so adorable!
Pamela @ Brooklyn Farm Girl says
I am like you with vitamins, I am horrible at remembering to take them. These rolls are adorable, I absolutely love they look like pumpkins! SO cute!
Ginny says
I LOVE bread and am just drooling now! These are way beyond cute!!!! Also my next favorite would be the brioche, lovely. I think we are alike! All my life, I have accidents when I am hurrying! Your husband is a real sweetie, and an amazing photographer!
Laura (Tutti Dolci) says
Such adorable rolls, I love that they look like pumpkins (and I'm sure taste fabulous!).
Gloria Baker says
I love brioches and these look georgeous Chris!!
La Table De Nana says
I am Trouble too.Except I am a stickler for my vitamins.My husband opens bags like the engineer he was:-)
Oh lala..
So you beat me to these..we are having early TG at our daughter's on Oct 5th..and pumpkin rolls are one of the things I want to bring.
I thought of you for hours today Installing the software that came on my 5 yr old Rebel on my dinosaur of a laptop..
Needed to update IE..something 2.. Took hours..everything set up as of 30 mins ago ..to no avail..just downloaded instructions..will try again tomorrow:-)
Your rolls are adorable.