Soft Pumpkin Buns
Indulge in these delightfully fluffy pumpkin buns that are perfect for any occasion! Whether you’re craving a sweet treat with melted chocolate chips or a savory bite filled with your favorite ingredients, these versatile rolls will not disappoint. With just a hint of warm spices and a touch of pumpkin puree, you'll be reaching for seconds in no time!
Prep
15
min
Cook
15
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥛Dairy & Eggs(2)
- 1 cucchiaio yogurt greco (15 ml)
- 110 ml latte (3.72 fl oz)
🫙Pantry Staples(2)
- 3 g lievito di birra secco (0.11 oz)
- 240 g farina 0 circa* (1.92 cup)The amount of flour may vary based on the dryness of the pumpkin.
🧂Spices & Seasonings(1)
- 4 g sale (0.14 oz)
📦Other(1)
- 180 g purea di zucca Delica arrosto (6.35 oz)
Nutrition (per serving)
Calories
260
Protein
9g
Carbs
50g
Fat
2g
👨🍳 Instructions
- 1
Roast the Delica pumpkin in the oven, then blend the pulp with milk.
- 2
Knead with flour, yeast, and salt briefly by hand and let the dough rise until it is puffy.
- 3
Divide the dough, form small balls, and flatten them slightly with your hands.
- 4
Cook in a pan for a few minutes. Enjoy them warm.
💡 Pro Tips
- ✓Add the Greek yogurt to your pumpkin-milk mixture at 40-45°C (104-113°F) rather than hot, because lactic acid bacteria remain viable up to this temperature and will lower dough pH by 0.3-0.5 units, improving gluten extensibility and creating a softer crumb structure.technique40-45°C, pH reduction 0.3-0.5
- ✓Hydrate your dough to 68-72% (add ~290ml liquid total for 240g flour) because pumpkin purée contains 85-90% water; this ratio prevents a gummy interior while maintaining the tender, pillowy texture characteristic of soft buns.ingredient68-72% hydration
- ✓Bulk ferment for 90-120 minutes at 24-26°C until the dough increases 60-70% in volume (not doubling), because overfermentation causes pumpkin buns to collapse during pan-cooking due to excessive gas production weakening gluten structure.timing90-120 minutes, 60-70% volume increase, 24-26°C
- ✓Pan-cook each bun over medium heat (160-170°C surface temperature) for 2-3 minutes per side with a covered lid and 1-2 tablespoons water added to create steam; this gelatinizes surface starches (creating a slight crust) while the steam keeps interiors moist.technique160-170°C, 2-3 minutes per side, covered with steam
- ✓Rest the shaped buns for 20-30 minutes before pan-cooking (cold proof), because pumpkin purée's starch and fiber reduce gluten network elasticity; this extended bench fermentation allows yeast to re-establish gas production after shaping without tearing.timing20-30 minutes cold proof
Share this recipe
Prep
15
min
Cook
15
min
Serves
4
people
Level
beginner
Share this recipe
Soft Pumpkin Buns
Indulge in these delightfully fluffy pumpkin buns that are perfect for any occasion! Whether you’re craving a sweet treat with melted chocolate chips or a savory bite filled with your favorite ingredients, these versatile rolls will not disappoint. With just a hint of warm spices and a touch of pumpkin puree, you'll be reaching for seconds in no time!
📝 Ingredients
Serves 4🥛Dairy & Eggs(2)
- 1 cucchiaio yogurt greco (15 ml)
- 110 ml latte (3.72 fl oz)
🫙Pantry Staples(2)
- 3 g lievito di birra secco (0.11 oz)
- 240 g farina 0 circa* (1.92 cup)The amount of flour may vary based on the dryness of the pumpkin.
🧂Spices & Seasonings(1)
- 4 g sale (0.14 oz)
📦Other(1)
- 180 g purea di zucca Delica arrosto (6.35 oz)
Nutrition (per serving)
Calories
260
Protein
9g
Carbs
50g
Fat
2g
👨🍳 Instructions
- 1
Roast the Delica pumpkin in the oven, then blend the pulp with milk.
- 2
Knead with flour, yeast, and salt briefly by hand and let the dough rise until it is puffy.
- 3
Divide the dough, form small balls, and flatten them slightly with your hands.
- 4
Cook in a pan for a few minutes. Enjoy them warm.
💡 Pro Tips
- ✓Add the Greek yogurt to your pumpkin-milk mixture at 40-45°C (104-113°F) rather than hot, because lactic acid bacteria remain viable up to this temperature and will lower dough pH by 0.3-0.5 units, improving gluten extensibility and creating a softer crumb structure.technique40-45°C, pH reduction 0.3-0.5
- ✓Hydrate your dough to 68-72% (add ~290ml liquid total for 240g flour) because pumpkin purée contains 85-90% water; this ratio prevents a gummy interior while maintaining the tender, pillowy texture characteristic of soft buns.ingredient68-72% hydration
- ✓Bulk ferment for 90-120 minutes at 24-26°C until the dough increases 60-70% in volume (not doubling), because overfermentation causes pumpkin buns to collapse during pan-cooking due to excessive gas production weakening gluten structure.timing90-120 minutes, 60-70% volume increase, 24-26°C
- ✓Pan-cook each bun over medium heat (160-170°C surface temperature) for 2-3 minutes per side with a covered lid and 1-2 tablespoons water added to create steam; this gelatinizes surface starches (creating a slight crust) while the steam keeps interiors moist.technique160-170°C, 2-3 minutes per side, covered with steam
- ✓Rest the shaped buns for 20-30 minutes before pan-cooking (cold proof), because pumpkin purée's starch and fiber reduce gluten network elasticity; this extended bench fermentation allows yeast to re-establish gas production after shaping without tearing.timing20-30 minutes cold proof