Recipes Pumpkin Milk Bread Dinner Rolls 3 weeks ago 3 Comments Facebook Prev Article Next Article Facebook Prev Article Next Article Related Posts New Recipe: NY-Based Cookie Company, Chip City, Opening Storefront in Hoboken admin March 15, 2021 New Recipe: 10 easy things you can make with a grill (including dessert) admin April 23, 2021 New Recipe: Easter dishes from around the world admin April 2, 2021 New Recipe: Recipe: Delicious and healthy vegan ice cream for guilt-free indulgence admin March 11, 2021 New Recipe: Fluffy bunny cake | Canberra Weekly admin April 2, 2021 New Recipe: Recipe: Rich chocolate mousse | Stuff.co.nz admin April 28, 2021 About The Author More from this Author 3 Comments angusbeefcake555 November 13, 2021 You can watch the video recipe [here]([https://youtu.be/uZdx_Rv-Dds](https://youtu.be/uZdx_Rv-Dds)). Ingredients: Tangzhong -85g milk -15g all-purpose flour Dough -50g sugar -1tb yeast -1tsp salt -210g pumpkin puree -1 large egg -400g all-purpose flour -4tb butter, melted -neutral oil (to great the bowl and plastic wrap) Egg Wash -1 large egg, beaten Instructions: 1. In a saucepan, pour 85g milk and 15g all-purpose flour. Turn the heat to medium and whisk. Whisk constantly until the milk thickens into a paste. Turn off the heat and move the milk paste into a large bowl to cool. 2. Put the saucepan back on the stove and add in 4tb butter. Let the butter melt with the residual heat in the pan, or over low heat. 3. In the large bowl, add 50g sugar, 1tb yeast, 1tsp salt, 210g pumpkin puree, 1 large egg, and the melted butter to the milk paste. Mix to combine the wet ingredients. 4. Add in 400g all-purpose flour, and mix until a dough forms. 5. Turn the dough out onto a floured work surface and knead until the dough is smooth and a little bit tacky, about 10 minutes. The dough is very wet, so ideally you’d use a stand mixer to mix and knead the dough. If you don’t have one, then use a bench scraper to help you knead by hand. 6. Shape the dough into a ball and place into a slightly greased bowl. Cover the bowl with a slightly greased piece of plastic wrap, and let the dough rest at room temp for about 60-90min until almost doubled in size. 7. In the meantime, prepare 10″ long pieces of kitchen twine for shaping the dough into pumpkins. Use three pieces of twine per pumpkin to make 6-section pumpkins, and four pieces for 8-section pumpkins. 8. After the dough has risen, turn it out onto a floured work surface again. Cut off about 30-50g of dough for the stems, depending on how big you want the stems. Set this dough aside for now. 9. Cut the remaining dough into 8-12 pieces, and roll each piece into a ball. 10. Lay down the pieces of twine in a star shape , then place the dough ball on top of the intersection of the pieces of twine. Loosely tie the twine around the dough ball. Adjust the spacing of the twine if desired. 11. Cut the stem dough into the same number of pieces, and shape it into stems however you like. 12. Place the pumpkins and stems onto a parchment lined baking sheet, and cover with a kitchen towel. Let the dough rest at room temp for about 45min until they’re puffy. 13. Preheat the oven to 350F. 14. Beat one large egg in a bowl, then brush the dough with the beaten egg. Bake at 350F for about 25min. 15. Remove the bread from the oven to a cooling rack and let them cool for a few minutes. 16. Remove the twine when the bread is cool enough to handle, then insert the stems into the middle of each pumpkin. 17. Enjoy as is or with butter! Reply Rachel794 November 13, 2021 These look gorgeous and so delicious 🙂 Reply -ordinary November 13, 2021 Nippled rolls Reply Add Comment Cancel Reply Save my name, email, and website in this browser for the next time I comment.