Bread Baking: Harvest Buns Recipe

1. 1

   Combine water, yeast and honey in bowl of stand mixer fitted with dough hook attachment and set aside until foamy, about 10 minutes. Add flour and pumpkin and knead at low speed until dough starts becoming elastic, about 5 minutes. This is a very soft dough and may still be a little bit sticky. Add salt and butter and continue kneading until dough is silky, shiny, and elastic, about 5 minutes longer. Form dough into ball, drizzle with a bit of olive oil, and put back in bowl. Cover bowl with plastic wrap and set aside to rise until doubled, about 50 minutes.

2. 2

   Adjust oven rack to middle position, preheat oven to 350u00b0 and sprinkle some cornmeal on baking sheet. Flour work surface and knead dough briefly. Divide dough into 15 pieces. Form each piece into a ball and place onto prepared baking sheet. Cover with plastic wrap and set aside until buns are doubled, about 30 minutes.

3. 3

   Bake until nicely browned, about 30 minutes. Remove to a wire rack to cool.

* Per serving · 4 servings · Values may vary.

No additional tips available.