Pumpkin Brioche

Step 1: First day:

Step 2: Place pumpkin in a small saucepan and warm over low heat to a temperature of 105°-110°F.

Step 3: Remove from heat and stir in brown sugar and yeast.

Step 4: Let stand 10 minutes.

Step 5: Place flour, salt, cinnamon, nutmeg and cloves in the food processor (use the dough blade if you have one) and process 10 seconds.

Step 6: Add pumpkin mixture and eggs and process 30 seconds, stopping once to scrape bowl.

Step 7: With machine running, add the butter and process 20 seconds. Dough will be very sticky.

Step 8: Place dough in an oiled bowl.

Step 9: Cover with oiled plastic wrap and let rise in a warm place until almost tripled in bulk, about 3 hours.

Step 10: Punch down, using lightly floured hands.

Step 11: Cover bowl tightly and refrigerate overnight.

Step 12: Second day:

Step 13: Generously grease 24 muffin cups.

Step 14: Remove dough from refrigerator and place on a lightly floured surface.

Step 15: Turn dough to coat with flour.

Step 16: Divide dough into 24 portions and press into muffin cups.

Step 17: Using sharp scissors, make a 1/4" deep cut in the top of each roll.

Step 18: Cover with oiled plastic wrap and let rise until doubled in size, about 1 1/2-2 hours.

Step 19: Preheat oven to 425°F.

Step 20: Beat egg and salt together and brush over tops of rolls. Try not to let it run down the sides.

Step 21: Place on center rack of oven and bake for 5 minutes.

Step 22: Reduce heat to 350°F.

Step 23: Bake 5 minutes more, or until browned.

Step 24: Serve immediately, or cool and freeze.