Soft Pumpkin Sandwich Buns
Serves: about 12 (2.5 ounce) buns
These bun can be made in advance (weeks!) and popped into the freezer. It takes an hour or two for them to defrost at room temperature and they are still delicious. I like to split them, spread with a little butter, and toast 'em up before building burgers or sandwiches.
  • ¾ cup warm milk (about 100˚F)
  • 1 tablespoon honey
  • 2 teaspoons yeast
  • 1 large egg
  • ½ cup pumpkin puree (not pie mix)
  • 5 tablespoons unsalted butter, melted and cooled
  • 3¼ cups flour, plus more for dusting
  • 1 teaspoon salt
  • egg wash: 1 egg plus 1 tablespoon cream
  • black sesame seeds for sprinkling
  1. Stir together the warm milk, honey, and yeast. Set aside until foamy.
  2. Whisk the egg with the pumpkin and cooled, melted butter in a small bowl.
  3. In a mixer fitted with the dough hook, combine the flour with the yeast + milk mixture, and the pumkin mixture. Turn the mixture on medium and mix for 8 minutes. The dough will be very sticky, we want it this way.
  4. On a well-floured surface turn out the dough and knead it about 5-10 times, adding flour as needed to handle. The less flour you add the more tender and soft the buns will be. Place the dough ball in a greased bowl and cover with greased plastic. Allow to rise until doubled in size, at least 1 hour.
  5. Prep two baking sheets by lining with parchment.
  6. Punch down the dough and divide it into equal pieces—I use a scale for this and go for 2.5 ounce buns. Roll each dough piece into a ball and set on a parchment lined baking sheet. Cover the buns with greased plastic wrap and allow to rise until doubled in size. Brush the tops of the buns with egg wash and sprinkle with sesame seeds. Preheat the oven to 400˚F and bake 1 pan at a time for about 15 minutes, or until the buns sound hollow when tapped on the bottom. Remove from oven and cool completely before serving or freezing.
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