Ingredients

The following ingredients have 12 Servings
  • 1/2 cup milk
  • 1 cup canned fresh pumpkin puree
  • 1 egg
  • 1 1/2 tsp salt
  • 3 tbsp brown sugar
  • 2 tbsp butter
  • 3 1/2 cups flour
  • 1 1/2 tsp bread machine yeast

Instruction

  • Measure all of the ingredients, in the order that they are listed, into the bread machine.
  • Select the dough cycle. This cycle is usually 1 hour, 30 minutes.
  • After the dough cycle has completed, remove the dough to a lightly floured surface, cover with a clean tea towel and let rest for 15 minutes.
  • Once the dough has rested, divide the dough into 12 portions. To do this I first divide the dough in half, then each piece in half again, then each piece into 3, to get 12 pieces.
  • Shape the dough into buns. To do this make sure your hands are lightly floured. Shape each portion of dough into a ball.
  • You want the tops of the buns to be taut, so while keeping the dough in a ball shape, you need to tuck the dough at the bottom of each bun, underneath as you roll.  You’ll get the hang of it as you roll them!
  • Grease an 9 x 13 baking pan lightly with oil.
  • Then place the buns into the baking pan, in 3 rows of 4, spacing them out evenly.
  • Cover with a clean tea towel and let rest and rise in a warm place for 1 hour, or until the dough has doubled in size.
  • Preheat your oven to 350 degrees.
  • After the buns have finished rising, bake them for 25 minutes.
  • When the buns are done, they will sound hollow when you tap on the tops.
  • As soon as you take the buns out of the oven, brush the tops with butter.
  • Let the buns rest in the pan for about 20 minutes, then remove to a plate.