I have two cans of organic pumpkin puree waiting for me to use. I always store some when it went on sales during Christmas holidays because I simply adore pumpkin cake. However, since I have to make buns for our breakfast, I figure pumpkin buns would be a nice change from pumpkin cake since it's contained less fat and healthier.
I knew I bookmarked Lily's sandwich bread recipe a while ago but have yet to try it. So, this was the best time to give it a try. I actually over baked the buns because I was multitasking. Nevertheless, the resulted buns were still soft. A little harder crust on the outside but soft inside. One can of pumpkin puree can make this twice.
I got the recipe from Lily's Wai Sek Hong: Sandwich Bread. Slightly changed it and made it into buns because it was easier for us to eat.
My second batch of pumpkin buns with added black sesame seeds.
After 'Dough' function by the bread maker
- 1/2 cup milk
- 2 Tbsp. oil
- 1 large egg
- 2 Tbsp. sugar
- 1 cup pumpkin puree (7.5oz)
- 1 cup whole wheat flour
- 2 cups bread flour
- 1 tsp. salt
- 1 1/4 tsp. instant yeast
1. Put everything according to your bread maker instruction (mine was as listed). Turn to Dough function and let it do the work.
2. When done, like the above picture. Take the dough out. Give it a few kneads. Cut into half. Roll each half into a log shape and cut into individual pieces. Shape each piece into ball and place into muffin pans or cupcake holders. Let it proves for 50-60 minutes or until double in size (pictures below).
3. Preheat oven to 375'F. Bake for 12 minutes. Cool on wire rack completely before storing. Can freeze for later.
Before 2nd proving
After proving, before baking
Yield about 20-23 buns. Mine were irregular shapes, some big buns and some small. I didn't bother to weight each dough.