Pumpkin Bread Rolls
Nov 05, 2024 01:20 PM
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
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