Pumpkin shaped buns/dinner rolls
I had made the Eggless hamburger buns a while ago and I still remember how soft and fluffy they had turned out. I have used the same recipe for these cute little buns but only a different shape. These buns can also be served as dinner rolls. They do not have any filling in them. These buns are eggless but they are not vegan.
Which flour do I use:
I have used All purpose flour and Bread flour in the ratio of 1:1. You could use All purpose flour entirely for this recipe and seriously, I did not find any big difference in the results. You can use whole wheat flour and All purpose flour, but the buns get a little dense after baking.
This recipe makes about 10 to 12 buns.
Ingredients:
- 2 cups - Bread flour
- 2 cup -All purpose flour
- 4 tbsp - All purpose flour
- 1 cup - Water
- 1 1/4 cup- Warm water
- 6 tbsp - Dry milk powder
- 6 tbsp - Sugar
- Salt to taste
- 4 1/4 tsp - Active dry yeast (2 packets of 7 gms each)
- 6 tbsp - Oil
- 1 tbsp - Milk for applying on buns
- Butter for applying on baked buns
Instructions:
- Heat a pan, add 4 tbsp APF and 1 cup water and mix well. Keep stirring the mixture and it slowly starts to thicken. This mixture is called Roux.
- In the stand mixer bowl, add warm water, salt, sugar, yeast and milk powder. Mix well. Keep the bowl covered for 10 mins.
- Place the bowl under the stand mixture and attach the dough hook. Add All purpose flour, bread flour, Roux mixture, cumin seeds and turn on the mixer on low speed. (2-3 speed)
- Once the flour starts to combine with the yeast mixture, turn on the speed to medium. ( 4-6 speed). This should take about 8-10 minutes.
- Add oil to the dough after it is almost done and allow the mixer to run for another 4 to 5 mins. Adding oil to the dough makes it soft.
- Keep the dough covered for 1 hour and let it rise. The dough should double in size.
- After an hour, punch the dough and remove air.
- Preheat the oven at 390 Degrees F.
- Divide the dough into 10 to 12 equal portions. Shape them into balls. Use 4 kitchen strings of approximately 10 inches to tie the buns around and let them proof for second time. I learnt this beautiful technique of shaping the pumpkin buns from a YouTube channel called Food Wishes. You can check this here.
- Also do not forget to make the pumpkin stem with the dough. Keep them them on the side along with the buns. If you do not want to use the dough for the stems, you can use chocolate chips or cinnamon sticks after the buns are baked. Let the buns sit for 20 mins covered in a towel. Brush them with milk before you pop them into the oven.
- Bake them for 20-25 mins or until they are golden brown. Apply some butter on top of the baked buns to give them a shine and to make them soft. Insert a knife on the top of the buns and insert the stems into the pumpkin buns.
- Take plenty of pictures before you remove the kitchen string attached to these pumpkins 🙂.
- Serve them with olive oil +salt +chili flakes +dried oregano dip and butternut squash soup.
Notes:
- Use unexpired yeast For this recipe. Don’t not use the yeast if it doesn’t activate.
- You can use the instant pot to keep the dough for rising. Use yogurt setting.
- Place the buns on the top most rack of the oven. If you keep the buns in the middle or lower rack, then keep an eye on them after 12 mins, so that they don’t get burnt.
Other Bread recipes on my blog:
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