Description
These Pumpkin Buns are incredibly soft, fluffy, and flavorful, packed with mashed pumpkin and cinnamon. They make perfect dinner bread rolls, sandwich and burger buns, or appetizers.
Ingredients
Units
Scale
Pumpkin Buns:
- 180 ml (3/4 cup) Full Cream/Whole Milk, lukewarm
- 75 gr (1/3 cup) Brown Sugar
- 9 gr (1 1/2 teaspoon) Instant Dry Yeast
- 1 Egg, medium to large size, at room temperature
- 60 ml (1/4 cup) Canola Oil
- 200 gr (7 oz) Mashed Pumpkin or pumpkin puree
- 550 gr (3 2/3 cup) Bread Flour
- 1 1/2 teaspoon Fine Table Salt
- 1 teaspoon Ground Cinnamon or pumpkin spice
Egg Wash & Topping:
- 1 Egg
- 5 ml (1 teaspoon) Full Cream/Whole Milk
- Pumpkin Seeds, to taste, optional
Instructions
- Prepare the Mashed Pumpkin: Peel the skin off the pumpkin and cook until very soft. Mash until smooth and set aside to cool.
- Activate the Yeast: Mix lukewarm milk, brown sugar, and yeast in a bowl, let sit until bubbles form.
- Prepare Dough: Add egg, oil, mashed pumpkin, flour, salt, and cinnamon. Knead until soft and elastic.
- Proofing: Let the dough rise until doubled in size.
- Shape Buns: Divide and shape dough into buns, place in a pan.
- Egg Wash & Topping: Brush buns with egg wash, add toppings.
- Final Proofing and Baking: Let buns rise again, then bake until golden brown.
Notes
- To bake the pumpkin buns, use a 28 x 40 cm (11 x 14 inch) roasting pan.
- If using Instant Yeast, yeast activation step is not necessary.
- Perform the windowpane test to check dough elasticity.
- Use a kitchen scale to ensure even bun sizes.
Nutrition
- Serving Size: 1 bun
- Calories: 262 kcal
- Sugar: 8g
- Sodium: 311mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0.02g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 29mg