Pumpkin Rosemary Bread buns
Servings: 24 buns
Ingredients
- 6 cups flour
- ⅓ cup sugar
- 3.5 tsp salt
- 2¼ tsp instant yeast
- 2 tsp fresh chopped rosemary
- 1 cup soya milk
- 3 tbsp oil
- ¾ cup pumpkin puree fresh or canned
Instructions
- Add flour, sugar, salt and yeast ingredients to a stand mixer or large bowl. Mix in oil and soya milk. Add the pumpkin puree and stir until mixed in. Use a dough hook or kneed by hand for 5-10mins until dough is smooth and not too sticky (add flour if it is too sticky). Dough should be orange with flecks of green.
- Allow to rise for 1 hour.
- Line two baking sheet with baking paper. Roll the dough into balls (about 60g each). For the pumpkin effect, use string to tie the dough into sections (see video on my instagram feed). Preheat oven to 180℃/350℉. Allow to rise for an additional 20mins.
- Brush top of dough with egg and sprinkle with rock salt or pumpkin seeds. ;Bake for 12-14mins (until tops are golden brown). Allow buns to cool for 10 mins. If you tied them with strings, use scissors to cut ties and gently remove all the string.
- Freezes well. Serve warm.
