Embrace the impending arrival of Thanksgiving as we embark on a culinary journey, crafting a delectable feast to commemorate this cherished occasion. Amidst the flurry of preparations, our treasured milk bread recipe takes a delightful twist, blossoming into tantalizing Pumpkin-Inspired Dinner Buns that encapsulate the essence of the season’s bounty.
A Seasonal Twist on Our Cherished Milk Bread
Our beloved Milk Bread recipe has consistently been a fan favorite, prompting us to reimagine it as a festive dinner bun. Fans of the smooth and creamy Parker House rolls will find these equally appealing. Asian milk bread, known for its fluffy and light texture, is a versatile base for a variety of sweet and savory variations.
These artisanal rolls are inspired by our original Milk Bread recipe but have an added twist of steamed pumpkin puree for an extra health boost, a touch of fall color, and a faint, distinctive flavor. Enhance the pumpkin notes with a smidge of cinnamon and nutmeg mixed into the dough.
CHOOSING BETWEEN CANNED AND FRESH PUMPKIN PUREE
While canned pumpkin puree is undeniably convenient, crafting your own can enrich the rolls with a fresh, vibrant taste and hue. The process of steaming pumpkin is straightforward and contributes to a superior flavor profile.
The variety of pumpkins can be overwhelming when selecting the right type for baking. However, excellent results have been reported with Long Island Cheese Pumpkins, Jarrahdales, and Blue Hubbards.
An Enjoyable Addition to the Family Menu
Our Pumpkin-Inspired Dinner Buns have received rave reviews from the family—we’ve indulged in them adorned with butter, smothered with molten cheese, and transformed them into miniature turkey sandwiches.
We’re confident that your family will adore them just as much as we do, and that they’ll become a standout addition to your Thanksgiving celebration!
The Recipe
Here are the required ingredients:
- Half a cup (approximately 120g) of pumpkin puree
- Two-thirds of a cup (158 ml, at room temperature) of heavy cream
- One-third of a cup (75 ml, at room temperature) of milk
- One large egg (at room temperature)
- One-third of a cup (115g) of sugar
- Half a cup (70g) of cake flour
- Three and a half cups (500g) of bread flour
- One tablespoon (10g) of active dry yeast
- One and a half teaspoons (7g) of salt
- Egg wash (an egg beaten with one teaspoon of water)
- One-third of a cup of pumpkin seeds
- Simple syrup (optional: two teaspoons of sugar dissolved in two teaspoons of hot water)
Instructions
- If you’re using homemade pumpkin puree, start by steaming about half a pound of any baking pumpkin for around 15 minutes, discard any liquid, and remove the pumpkin flesh. Mash the pumpkin with a fork until it achieves a smooth consistency.
- Using an electric mixer with a dough hook attachment, sequentially add the ingredients in the following order: pumpkin puree, heavy cream, milk, egg, sugar, cake flour, bread flour, yeast, and salt. Ensure there are no air pockets in the flour by tapping the measuring cup against a hard surface.
- Set the mixer on the lowest setting, and let it mix for about 15 minutes, occasionally stopping to scrape the dough off the hook. If you’re in a humid environment and the dough is too sticky, feel free to add a bit more flour, a tablespoon at a time, until the dough forms into a ball.
- After the dough has been mixed for 15 minutes, it’s ready for proofing. Cover the bowl with a damp cloth and place it in a warm spot for one hour. The dough should expand to 1.5 times its original size.
- Meanwhile, prepare a square 11×11” or 9×13” baking pan by spreading butter all over the sides.
- Once the dough has proofed for an hour, return it to the mixer and mix for another five minutes to expel any air bubbles.
- Next, divide the dough into 16 equal pieces on a lightly floured surface, and shape each piece into a smooth ball. Arrange the balls in the baking pan, leaving about half an inch of space around each one. Let them proof for another hour until they grow to 1.5 times their original size.
- Preheat your oven to 350 degrees F. Brush the risen dough with the egg wash and sprinkle the raw pumpkin seeds over it.
- Bake for 16-18 minutes or until the tops turn golden brown. Immediately after removing them from the oven, brush the buns with the sugar water to provide a glossy finish and extra sweetness. They’re best served warm!
ADVICE: If you can’t find cake flour and/or bread flour, you can simply replace both with all-purpose flour.