Cute pumpkin butter rolls
Overview
My mother gave me a big pumpkin. I couldn’t finish it in a while, so I cut it into slices and cooked it into pumpkin puree in the microwave over high heat. Put half in the freezer and use half to make cute pumpkin rolls.
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Ingredients
Steps
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Start the bread machine, put the ingredients except butter into the bread bucket, and knead the dough until the surface is smooth and a thicker film can be pulled out. Add the softened butter and continue kneading until it is fully expanded. The dough will ferment for the first time in the bread machine.
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After the fermentation is completed, take out the dough to deflate and roll it into a round shape. Cover with plastic wrap and rest for 15 minutes.
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Divide the rested dough into 16 portions.
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Roll into a round shape, cover with plastic wrap and rest for 15 minutes.
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Roll the rested dough into an oval shape.
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Turn over, fold 1/3 of the left and right sides inward, and pinch the closing edges tightly.
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Shape into a cone with your hands.
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Roll the dough into a long triangle and roll it from top to bottom.
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Place the shaped butter roll embryo into a gold plate and perform secondary fermentation in the fermentation box.
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When fermentation is almost over, preheat the oven to 200 degrees.
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After preheating, adjust the baking temperature to 175 degrees, place the baking sheet on the second-to-last level of the oven, and bake for about 20 minutes with up and down heat.
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After taking it out of the oven, brush it with a thin layer of softened butter, remove it from the mold immediately, and let it cool on the grill.
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Don’t the chubby butter rolls look cute?
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I used the new props for the photo shoot, and it looks great!
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The butter rolls are packaged and sealed in a bread bag, and they will be soft to eat tomorrow morning.
