Pumpkin whole wheat mini toast (refrigerated fermentation)

Overview

I went back to my hometown during the National Day holiday and brought several pumpkins, which I had to consume

Knead all ingredients except butter and salt until expanded, then add butter and salt and knead until complete
Put the kneaded dough into a plastic bag, tie it tightly, and put it in the refrigerator for 10-12 hours
After refrigeration, take out the dough and let it warm for an hour
Divide the dough into 58g small pieces, roll into balls and rest for 15 minutes
Roll the small dough into an oval shape, roll it up, roll it out again, roll it up again, and put it into the mold. If the mold is not non-stick, you need to apply butter on the inner wall of the mold
Carry out secondary fermentation
Bake in the middle rack of a preheated 180 degree oven for 20 minutes and then take out. Cover with tin foil when you are satisfied with the color. Cool until warm and store in an airtight container. If you can't finish it, you can freeze it and take it out to warm up when you want to eat