Comments

various recipies
mTomato Bruschetta 3 days ago
must try
Sandra CoyeHello Dolly Bars 8 days ago
Why don't you allow us to download the recipes?
JoAnne, if you don't like coriander you can just s...
JoAnnePoultry Seasoning 21 day ago
Can I use any other ingredient for the coriander?
You are welcome, Dolly :)
DollyBaked Goat Cheese Dip 1 month ago
Thank you.
I'm glad you liked it, Susan! 
SusanLavender Lemon Drop Martini 2 months ago
Sounds delicious!
Dear Shelly, I'm sure you are going to love it! 

Pumpkin Bread Rolls

Blossom Lady
Nov 05, 2024 01:20 PM
Pumpkin Bread Rolls

I’m very much into seasonal cooking and baking, both from a culinary and decorative perspective. In fact, as soon as autumn rolls around, my ceramic pumpkins are already dotted around the home, much to my husband’s dismay. And my Staub pumpkin cocotte is also on permanent display on my stove, ready for all sorts of delicious meals, whether they feature pumpkins or not.

As much as I love eating pumpkins, sometimes I go a bit overboard and buy more than we can eat, so I end up having to store chopped pumpkin pieces in the freezer (which I can easily add to soups and stews later), or I steam the pumpkin to use in various recipes at a later time. And one such recipe are these soft and pillowy Pumpkin Bread Rolls.

Ingredients:
For the Tangzhong
  • 2 tablespoons strong white bread flour
  • 100 ml (1/3 cup plus 1 tablespoon) milk

For the Japanese Milk Bread Dough
  • 350 g (2 1/3 cups) strong white bread flour
  • 3 g (1 teaspoon) instant dried yeast
  • 1 teaspoon fine salt
  • 55 g (1/4 cup) caster sugar
  • 1 egg
  • 120 g pumpkin purée (homemade or canned)
  • 1–2 tablespoons milk
  • 50 g (1/2 stick) unsalted butter, softened

For the Decoration
  • vegetable oil
  • kitchen string
  • 1 tablespoon milk
  • 9 pumpkin seeds, pistachio seeds or whole almonds
Prep Time:
60 minutes
Cook Time:
25 minutes
Total Time:
205 minutes
Like!
Add to bookmarks
Assign tags
Loading...
No comments