Sweet Pumpkin Buns

5 from 5 votes
Prep Time 30 mins
Cook Time 1 hr
Rest Time 30 mins
Total Time 2 hrs
Course Dinner
Cuisine European
Servings 4 people
Calories 101 kcal



  • 10 g Yeast fresh
  • 250 ml Milk
  • 50 g Butter
  • 20 g Sugar
  • 10 g Salt
  • 150 g Pumpkin puree
  • 150 g Hokkaido
  • 1 tablespoon Sugar
  • 0,5 pole Cinnamon

For painting

  • 1 Egg
  • 1 pinch Salt and sugar
  • 1 tablespoon Me


  • I have baked these rolls several times with the different types of flour.
  • First a pre-dough is made. To do this, dissolve the yeast in 100 ml of lukewarm milk and add 100 g of flour and stir everything together. Cover the dough and let it rise in a warm place for about 15 minutes.
  • In the meantime, prepare the puree. To do this, wash the pumpkin, cut it in half and remove the seeds. Cut part of the pumpkin into small pieces, put in a saucepan with sugar and a piece of cinnamon stick, fill with water and cook for about 5-10 minutes. When the pumpkin is soft, drain, remove the cinnamon stick and puree.
  • Now add the flour to the pre-dough, about 100 ml of the milk, butter, sugar, salt and 150 g of the pumpkin puree. Now knead everything with the dough hook into a smooth dough. Only 2 minutes on a low level. Depending on the consistency of the dough, it is too dry to add the rest of the milk. Then knead the dough for about 10 minutes at the highest level until the dough comes off the edge.
  • Lightly oil the dough and shape it into a ball, place in the bowl and let rise, covered, for 15-30 minutes. If the dough has visibly enlarged, place the dough on the work surface. No additional flour is required. Shape the dough into a roll and divide into 8 pieces. Roll a roll out of each piece and place 8 pieces on a baking sheet lined with baking paper and lightly oil each roll so that it does not dry out. Cover the baking sheet with cling film and let rise for 30-40 minutes. I also pressed in the rolls lightly with an apple cutter so that they get the look of a pumpkin.
  • Preheat the oven to 180 ° C O / U heat. Put a fire-proof dish for water in the oven. Put the egg in a higher container, add 1 pinch of sugar and salt and 1 tablespoon of milk. Then mix everything with a hand mixer. Brush the rolls with this egg milk.
  • Put the rolls in the oven, pour 1/2 cup of water into the ovenproof dish to allow steam to develop and close the oven immediately. Bake the rolls until golden brown for 20-25 minutes. Take out and let cool on a wire rack. For the pumpkin look, stick a pumpkin seed into the bun as a stem.


Serving: 100gCalories: 101kcalCarbohydrates: 25g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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