My kids doesn’t really eat pumpkin unless I turn them into steamed buns or bread. 😅

Bought 2 big slices of 450g organic pumpkin because of the 1-for-1 deal at @fairpricesg express. So decided to re-make the pumpkin buns I made for Halloween since Ms.A has been telling me that she likes that pumpkin bread.

Baking with mashed pumpkin or other mashed produce can be quite tricky as the water content in it is not consistent 😅 today’s dough turn out to be extremely sticky. But glad that it turn out ok. 🥳 still soft and sweet pumpkin buns ! Can be eaten plain or with some butter or chocolate spread.! 😋

Adapted from @sophiaskitchen.world pumpkin roll recipe

Ingredients:

• 200ml unsweetened soy milk @kikkoman_tounyo
• 350g mashed pumpkin purée (I steamed about 400g peeled pumpkin)
• 1/2 Tbsp instant yeast (I reduced a little)
• 550g to 580g bread flour (slowly add till getting desired consistency)
• 1/4 tsp ground cinnamon
• 40 g Demerara sugar
• 42 g plant based butter (@miyokoscreamery spreadable oat butter with a hint of salt – since this is salted, I skip salt)
• 1/2tsp Sea salt flakes (skip)
• Egg wash (I skipped)

Steps:

1. Add soy milk ,yeast and sugar in mixing bowl. Mix 2mins/ speed 2.5
2. Add steamed pumpkin, blend 20 sec/ speed 7 and scrap down
3. Add flour and ground cinnamon. Knead 2 mins.
4. Add butter, knead 2 mins. If dough is still sticky or not very smooth, add bread flour and continue kneading for 30seconds till forming a smooth saggy dough ball
5. Shape into a ball and let proof in a bowl till doubled (my kitchen 30-32deg cel , 45mins)
6. Total dough about 1131g ,divide to 25 pcs. Each about 45g. Shape each one into tight dough balls, dust with some bread flour if it gets too sticky. Let rest in lined baking tray, mine is 12 inch square ). Let proof for 30-45mins
7. Preheat oven to 180-190deg cel.
8. Bake for 18mins. Let cool on cooling rack.