Pumpkin pie and pecan pie always seem to be the top picks for dessert at the Thanksgiving table. What if all the flavors of those pies could be captured in a fantastic swirl of spiced flavor-like frenzy embodied in a fluffy roll for your dining enjoyment? Breakfast, lunch, dinner, brunch, and every snack option and dessert buffet in-between would be fair game for these babies!
Behold, these rolls of glory are about to become your family’s most requested “yummy thing” that must always be made for Thanksgiving and every holiday close to it.
Tangzhong is a yeast bread technique with origins in Japan and Asia. It involves cooking some of a bread recipe’s flour in liquid before adding it to the remaining dough ingredients. Milk is the most popular liquid used in this method. Bringing the temperature of the flour and liquid temperature to 65°C (149°F) pre-gelatinizes the flour’s starches, making them more able to retain liquid, thus enhancing the resulting bread’s softness and shelf life.
When used for sweet rolls, the result is a soft, pillowy texture and velvety crumb. You need this method in your life. Please don’t skip it. Please don’t change the recipe. Just accept that this is part of the magic.
Caramel Nut Topping
To make the tangzhong:
To make the dough:
To make the filling:
To assemble the rolls: