Pumpkin Dinner Rolls

Name: Pumpkin Dinner Rolls
Ingredients: ½ cup pumpkin puree ((about 120g)); ⅔ cup heavy cream ((158 ml, at room temperature)); ⅓ cup milk ((75 ml, at room temperature)); 1 large egg ((at room temperature)); ⅓ cup sugar ((115g)); ½ cup cake flour ((70g)); 3½ cups bread flour ((500g)); 1 tablespoon active dry yeast ((10g)); 1½ teaspoons salt ((7g)); Egg wash ((1 egg beaten with 1 teaspoon water)); 1/3 cup pumpkin seeds; Simple syrup ((optional: 2 teaspoons of sugar dissolved in 2 teaspoons hot water))

"Pumpkin dinner rolls made from Asian milk bread is tender and fluffy. If you love buttery, soft parker house rolls you’ll love these pumpkin dinner rolls!..."

INGREDIENTS

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½ cup pumpkin puree ((about 120g))

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⅔ cup heavy cream ((158 ml, at room temperature))

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⅓ cup milk ((75 ml, at room temperature))

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1 large egg ((at room temperature))

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⅓ cup sugar ((115g))

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½ cup cake flour ((70g))

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3½ cups bread flour ((500g))

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1 tablespoon active dry yeast ((10g))

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1½ teaspoons salt ((7g))

•

Egg wash ((1 egg beaten with 1 teaspoon water))

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1/3 cup pumpkin seeds

•

Simple syrup ((optional: 2 teaspoons of sugar dissolved in 2 teaspoons hot water))

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