Pumpkin Bread Rolls
A typical oriental / Asian touch for these sunny bright pumpkin rolls.
A rather challenging task while kneading the dough for this pumpkin rolls. The very next day I got that ache on my left shoulder.... In Japan, pumpkin seems to be one of their frequently use ingredients in their daily cooking and even for desserts and bread. Quite a few of my recipe collections have this pumpkin bread too.
A very runny and sticky dough during the initial stage before a good 25 minutes 'Slap' and 'Bash'. What a great workout for me!! I am wondering will I dare making this bread again.... My last sticky dough I find it hard to handle was the Haiji Buns, but that was not quite as sticky as this! For those who wanna try this out, be prepared to have a good muscles training! I love the finishing result as the beautiful sunny yellow colour of the rolls was so pretty. The texture of the soft crumb was great, though not as good as Haiji Bun, as I am supposed the pumpkin in the recipe didn't allow the same softness happen like Haiji Bun. But one thing for sure this is one of the most nutritious bread among.
Bread flour 200g
Pumpkin 100g ( steamed and mashed)
Instant dried yeast 4g
Egg yolk 1
1. Simply mix all ingredients in a mixing bowl till well combined.
2. Bring the sticky dough on work top and hand knead till you get a smooth and springy dough. This would takes about 20-25 minutes. Put the dough in the mixing bowl and cover with cling film and let it rise in a warm place.
3. When the dough gets to 2.5 bigger in size, bring it out and portion it into 8 equal portions. Shape each dough into ball shape and cover with a slightly wet cloth. Let them rest for 20 minutes.
4. Dust the work top with little of flour, and flatten each dough with your palm. Reshape them into ball shapes and place on the baking sheet. Let them rise in a warm place for about 30-45 minutes and give each dough 5-6 snips around the side and ready to bake in a preheated oven at 180'c for 15 minutes.
5. Cool the baked rolls on wire rack.