PUMPKIN BRIOCHE

Steps:

• First day:.
• Place pumpkin in a small saucepan and warm over low heat to a temperature of 105°-110°F.
• Remove from heat and stir in brown sugar and yeast.
• Let stand 10 minutes.
• Place flour, salt, cinnamon, nutmeg and cloves in the food processor (use the dough blade if you have one) and process 10 seconds.
• Add pumpkin mixture and eggs and process 30 seconds, stopping once to scrape bowl.
• With machine running, add the butter and process 20 seconds. Dough will be very sticky.
• Place dough in an oiled bowl.
• Cover with oiled plastic wrap and let rise in a warm place until almost tripled in bulk, about 3 hours.
• Punch down, using lightly floured hands.
• Cover bowl tightly and refrigerate overnight.
• Second day:.
• Generously grease 24 muffin cups.
• Remove dough from refrigerator and place on a lightly floured surface.
• Turn dough to coat with flour.
• Divide dough into 24 portions and press into muffin cups.
• Using sharp scissors, make a 1/4" deep cut in the top of each roll.
• Cover with oiled plastic wrap and let rise until doubled in size, about 1 1/2-2 hours.
• Preheat oven to 425°F.
• Beat egg and salt together and brush over tops of rolls. Try not to let it run down the sides.
• Place on center rack of oven and bake for 5 minutes.
• Reduce heat to 350°F.
• Bake 5 minutes more, or until browned.
• Serve immediately, or cool and freeze.