Pumpkin Dinner Buns

With the pumpkin season set in, It's pumpkin everywhere.

Here is the recipe for pumpkin buns just like a pumpkin.!!

It tastes just as amazing as it looks. With a dash of cinnamon, it's perfect for the Holiday season.

Shaping them into pumpkins is the best part of the recipe. So let's get started.

The Rolls

⅓ cup warm water

2 tablespoon sugar

1/2 teaspoon Cinnamon powder

2 ¼ teaspoon dry yeast

2 ½ cup All-purpose flour

1 teaspoon salt

¼ cup powdered milk

1 egg, room temperature

½ cup pumpkin puree

2 tablespoon unsalted butter, melted

Eggwash/ milk wash (before baking)

To prepare the puree, either you can steam cook the pumpkin or bake the pumpkin pieces.

You can do it either way and once the pumpkin becomes soft puree it in a processor/ mixer. Let it cool down.

Put yeast, sugar, and lukewarm water in a cup and let it sit for 10 minutes to activate the yeast.

Make sure that the water is just warm and not too hot. Else it will kill the yeast.

You can do this step with a stand mixer. In that case, you can add all the wet and dry ingredients mentioned and knead with the dough hook attachment.

Here I have done it with my hands.

Add in the egg and give it a good whisk. Then add in the pumpkin puree, activated yeast, milk powder, salt, cinnamon powder, and all-purpose flour.

Now mix it with a spoon and bring it together. At this stage, it is a sticky dough. You can adjust the level of water or flour based on the brand of flour you use.

Place the dough on a silicon mat or clean kitchen counter for the kneading.

Now use your hands and knead the dough for about 8 to 10 minutes. You should stretch the dough with your palms and bring the dough rolled back together. Add in melted butter in parts while kneading.
The dough has to be smooth, soft, and light. Be patient with the process and it will definitely come together. If you feel it's dry add in some milk. If it's too wet add in some flour.

Keep the dough in a greased vessel and cover with a wet napkin for 1 to 1.5 hours. This depends on the quality of the yeast.

After the first rise, the dough should double up. Punch out the gas.

Now divide the dough into equal parts.

Now here is the fun part of the recipe. Shaping the buns into pumpkins.

Take a dough ball and tie it loosely with a twine/thread to get 8 sections.

Finish with a final knot in the middle. It shouldn't be very tight as after the second rise the dough will double in size through the strings.

Do this to other dough balls into cute little pumkins.

Leave it for a second rise for 30 minutes. It would have doubled its size.

Now it's time to bake. Preheat the oven to 180 degrees Celsius.

You can give an egg or milk wash for good browning.

Bake for 20-25 minutes (depends on your oven too).

After the bread is baked let it cool on a wire rack. Brush the top with some butter.

Cut the twine threads that you have tied around. You can see the lines created by them on the pumpkin-shaped rolls.

Place a pumpkin seed or an almond on each pumpkin roll.

I am sure the kids would love it and I promise it tastes amazing too.

I hope you all will try it this pumpkin season and let me know your reviews.