Monday, May 23, 2016

Pumpkin Buns

(Makes 9 buns)
310g bread flour
30g brown sugar
2g salt
5g instant dried yeast
125g mashed pumpkin
55g yogurt
1 egg
40g butter, softened
1 tbsp white/black chia seeds
2 tbsp pumpkin seeds

  • Combine flour, sugar and salt together.  Add in yeast and stir to combine.  Add in mashed pumpkin, yogurt and egg.  Using the dough hook, knead until it forms a slightly sticky dough.
  • Add in butter and knead until dough is smooth and elastic.  Incorporate chia seeds and pumpkin seeds.
  • Shape dough into a ball and place in a lightly greased bowl and cover with cling wrap.  Allow to rise until double in size.
  • Punch down the dough to expel trapped air.  Divide dough into 9 equal portions.  Rest for 10 minutes.
  • Flatten a piece of dough and roll up like swiss roll. Repeat with the rest of the dough. Place the rolls slightly apart on a greased baking tray.  Cover and proof until almost double in size.
  • Preheat oven to 185°C.
  • Brush buns with egg wash and grate tasty cheese over the buns and bake for about 25 minutes or until golden brown.


  1. KIV this recipe :) thanks Veron for sharing another great recipe.

  2. Wow! I love the golden color!

  3. Saving this for the pumpkin season. These buns look wonderfully delicious, Veronica.

  4. Nice buns. The egg that you used, is it a large egg? After adding in the butter, do you knead the dough by hand or continue kneading with the dough hook?

    1. Hi Cheah, the egg I used was 57g (with shell). I let the dough hook did all the kneading.

    2. Thanks for the info, Veronica!

  5. How long do you knead after adding butter?

    1. Hi Jeannie I didn't really time it but I kneaded until it passed the window pane test.

    2. Thank you! I'm still figuring out how long to knead til windowpane with my Kitchenaid, fairly new to bread making.


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