White Chocolate Caramel Gingerbread Brioche Rolls
Serves: 12
  • 3½ C all-purpose flour
  • 1 tsp salt
  • 1 pkg Red Star Platinum Yeast
  • 2 tsp ginger
  • 1½ tsp cinnamon
  • ½ tsp nutmeg
  • ¼ tsp cloves
  • ½ C water, warmed to 120-130 degrees F
  • ½ C butter, room temperature
  • ¼ C molasses
  • 2 eggs, room temperature
  • white chocolate chips
  • caramel bits
For Egg Wash and Topping
  • 1 egg
  • 1 tbsp water
  • ¼ C sugar
  • ½ tsp cinnamon
  • ¼ tsp nutmeg
  • ⅛ tsp cloves
  1. In the bowl of a stand mixer, combine 2 cups flour, salt, yeast, ginger, cinnamon, nutmeg, and cloves.
  2. Add water, butter, molasses, and eggs. Combine while adding remaining 1½ cups flour just until dough forms.
  3. Switch out paddle attachment for dough hook and knead for 5 minutes or until dough is soft and smooth.
  4. Shape dough into a ball and place in a large greased bowl. Cover with a towel or plastic wrap and place in a warm location to rise until doubled in size, about 1-1½ hours.
  5. Turn dough out onto a lightly floured surface. Divide dough into 12 equal pieces and shape into a ball. Press an indentation into each ball and place 4-5 pieces of both white chocolate chips and caramel bits. Roll dough around candy and pinch bottom of dough together to make sure candy doesn't melt out during baking.
  6. Cover with a towel or plastic wrap and place in a warm location until doubled in size, about 45 minutes.
  7. Preheat oven to 375. Whisk together egg and water. Gently brush over rolls. Stir together sugar and spices. Sprinkle over egg wash.
  8. Bake rolls for 20-25 minutes, until edges of rolls just start to turn golden.
  9. Serve warm.
Recipe by A Kitchen Addiction at https://www.a-kitchen-addiction.com/white-chocolate-caramel-gingerbread-brioche-rolls/