This was inspired by a bread (pan de sal) they make in the Philippines where they incorporate squash in the ingredients. So I thought I'd make some using pumpkin since pumpkins here are pretty inexpensive and are always available. In the Fall season, the fresh ones are found every where even in backyards, while canned pumpkins are always available in grocery stores.
Of course, if I were in the Philippines, I would use squash or kalabasa instead.
recipe #178, with a few modifications.
Here's the recipe:
1 stick butter, softened
1/2 cup white sugar
6 cups bread flour
1 tbsp. SAF instant yeast
1 tsp. dough enhancer
1 tsp. vital wheat gluten
1 tsp salt
2 eggs, slightly beaten
Put all the ingredients in the bread machine pan starting with the milk and set the the machine on "dough" cycle. Let the bread machine do the mixing and kneading. When cycle is finished, let the dough rise in the bread machine pan until doubled in size. Take the dough out onto a floured surface and cut it in half, then cut each half into 24 pieces. Form each piece into balls and arrange them in 2- 9x13 baking pans lined with parchment papers. Let them rise until doubled in size. Brush top of dough with egg wash then bake in a pre-heated 350 degrees oven for 18 to 20 minutes.
If you want to use more pumpkin in the recipe, you need to adjust either the liquid or the flour...less liquid or more flour.
If using 1-cup Pumpkin Puree, decrease amount of milk to 1-1/2 cups, same amount of flour.
A tip from MaMely:
For Speed Rising...this is just for the second rising or proofing.
Turn the oven on for just 1 minute or until the temperature reaches 8o degrees and then turn it off. (Make sure the temperature is not hotter than 80 degrees). Place the baking pan (with the formed dough) in the oven below the middle rack then shut the oven door. Let the dough rise until they are soft and springy to the touch, about 20-30 minutes.
Take the pan out. Pre-heat oven to 350 degrees. Bake rolls for 18 to 20 minutes.