-
1
Cut kabocha squash into even pieces, and either steam or microwave until tender.
-
2
Mash it while it's hot, add sugar and salt, adjust the consistency with milk, then divide it into 10 even balls.
-
3
To make the kabocha squash bread: Put flour for making the hot-water-kneaded dough in boiling water (it must be boiling temperature), and use a spoon to mix.
-
4
Once it forms a dough, lightly shape into a ball.
-
5
Add a pinch of sugar (not listed) in lukewarm water, sprinkle in the yeast, then stir it until the yeast dissolves.
-
6
In a large bowl, add the flour, sugar, salt (at a good distance from the sugar), butter, and the hot-water-kneaded dough.
-
7
Pour the dissolved yeast over the sugar mixture, and mix the flour and hot-water-kneaded dough until the consistency is even.
-
8
Once the flour is blended in, add one heaping tablespoon of the mashed kabocha.
-
9
Press the dough into the bottom of the bowl until forms a ball, then knead it lightly with both hands.
-
10
After about 3 minutes of kneading, the dough will stop sticking to your hands, then it's ready.
-
11
If it continues to stick, wash your hands, then knead it again.
-
12
Divide the dough into 10 portions.
-
13
Round the surface of each piece of dough, seal the cut ends, and using your palm, gently form a ball by moving your hand in a circular motion.
-
14
Let the dough balls sit for 15 minutes.
-
15
For the cocoa dough: Make the hot-water-kneaded dough and yeast mixture as in the steps to make the kabocha dough.
-
16
Combine the ingredients with the yeast mixture, then, as with the kabocha dough, knead, divide into 10 portions, form into balls, and let rest for 15 minutes.
-
17
Flatten both the kabocha dough balls and the cocoa dough balls, making sure that it's thick at the center.
-
18
Inside the kabocha dough, place a ball of mashed kabocha filling, then wrap the dough around it and seal tightly.
-
19
Wrap the cocoa dough around the kabocha-filled kabocha dough and seal well.
-
20
Using your finger, press the center of the dough balls.
-
21
With a knife, make 6 cuts into the dough from the top down to the sides, until you can slightly see the yellow dough underneath.
-
22
Place on a baking sheet, spritz water, and let rise for a second time (2nd proof) or 30 minutes.
-
23
Once it's finished rising, the yellow dough should be more visible.
-
24
Preheat the oven to 360F/180C.
-
25
Brush the surface of each ball with a beaten egg (not listed).
-
26
Bake in oven for about 15 minutes, then they're ready to serve.
-
27
If you spread melted butter over the tops of the rolls when they're finished baking, they'll become shiny.
