- Yield: about 80, 3-ounce rolls
Sweet Potato Pumpkin Parker House Rolls
Recipe courtesy of Jessica Rose Quiet, Executive Pastry Chef, The Country Club of Virginia
Ingredients
- milk - 4 cups, warm (110°F)
- instant dry yeast - 3 Tbsps.
- maple syrup - 312 gms.
- sweet potato purée - 462 gms.
- pumpkin purée - 462 gms.
- eggs - 12 ea., whole
- brown sugar - 6 Tbsps.
- unsalted butter - 204 gms., softened
- salt - 4 tsps.
- all-purpose flour - 3700 gms.
- chai spice (see recipe) - 1 Tbsps.
- ground cinnamon - 1 Tbsp.
- egg wash - (1 beaten egg + 1 Tbsp. water)
- Ingredients for the Brown Sugar Butter Glaze:
- unsalted butter - 1 lb.
- brown sugar - 1/2 cup
- ground cinnamon - 1/2 tsp.
- Ingredients for the Candied Pepitas:
- pepitas - 1 lb. (pumpkin seeds)
- maple syrup - 1/4 cup
- salt - 1/2 tsp.
- Ingredients for the Chai Spice Blend:
- ground cinnamon - 3 Tbsps.
- ground cardamom - 1 Tbsp.
- ground ginger - 1 Tbsp.
- ground allspice - 1/2 Tbsp.
- ground cloves - 1/2 Tbsp.
- ground nutmeg - 1/2 Tbsp.
Instructions
- In a large bowl, whisk warm milk, yeast, and maple syrup. Let stand 5 minutes until foamy.
- Add sweet potato purée, pumpkin purée, eggs, brown sugar, butter, salt, flour, chai spice, and cinnamon to a 20-quart mixer with a dough hook. Mix on medium-low for 5 minutes.
- Test dough with a windowpane test; if it tears, mix 3 more minutes until smooth and elastic.
- Transfer to a lightly oiled bowl, cover, and proof until doubled, about 1 hour.
- Turn dough onto a floured surface and divide into 3-ounce rounds. Arrange so rolls just touch.
- Cover and proof again until doubled.
- Preheat oven to 325°F (convection). Brush rolls with egg wash and bake 16–18 minutes, until golden brown and internal temperature reaches 200°F.
- While still warm, brush with brown sugar butter glaze and finish with candied pepitas.
Procedure for the Brown Sugar Butter Glaze:
- In a saucepan, melt butter with brown sugar and cinnamon.
- Whisk or burr-mix until fully emulsified.
- Keep warm and brush onto rolls immediately after baking.
Procedure for the Candied Pepitas:
- Preheat oven to 350°F. Line a half-sheet pan with a Silpat.
- Toss pepitas with maple syrup and salt. Spread evenly on the pan.
- Toast for 5 minutes, stirring halfway, until golden and lightly caramelized.
- Cool slightly, then roughly chop before sprinkling over glazed rolls.
Procedure for the Chai Spice Blend:
- Whisk all spices together until well-blended.
