Directions

1. Prepare the tangzhong: boil the milk and add to the bread flour, mixing well until all flour is dissolved. Let cool.

2. In a stand mixer mix bread flour, sugar, instant yeast, warm milk and pumpkin puree and let it stand for 20-30 min.

3. Add the tangzhong and salt and mix for 5 min in medium speed, until the dough comes off from the side of the bowl.

4. Add the butter and mix for another 10-15 min, until window pane stage (ie: stretch the dough out using both hands. I place my fingers underneath the dough and wiggle it back and forth to see how thin I can get it. I want it to be so thin that I can basically see through it. If your dough tears before you can get it stretched thin then you know that you need to give it a few more minutes of knead time)

5. Cover and let rest for 1.5-2 hours.

6. Remove from the container, cut in portions and shape. Let the rolls rise in room temperature for 30 min to 1 hour.

7. Meanwhile pre-heat the oven at 190C.

8. When the rolls are puffed, bake for 20-25 min until golden.