Pumpkin Brioche Rolls Recipe – Swans Down® Cake Flour
From turkey sandwiches to Thanksgiving dinner, tender Pumpkin Brioche Rolls made with cake flour and packed with autumn flavor will be a hit.
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Ingredients
- 3 cups Swans Down® Cake Flour
- 1 cup bread flour
- 2 tablespoons sugar
- 2 1/4 teaspoons rapid rise yeast
- 1/2 cup canned pumpkin puree, unflavored
- 2 large eggs
- 1/2 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1 teaspoon salt
- 1 cup (1 stick) unsalted butter, softened
- 1/4 cup warm water (120-130℉)
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