Wholemeal Pumpkin Bun

Prep Time : 15 minutes
Cook Time : 2 hours 30 minutes
Yield : 8 buns
Freezer Friendly : Yes

Ingredients:
100g scalded dough (Mix 100g bread flour with 70g boiling water, chill for 20 minutes)
40g grapeseed oil
100g pumpkin puree
50g water
2tbsp milk powder
2tbsp brown sugar
pinch of salt
150g bread flour
50g wholewheat flour
50g all purpose flour
1.5tsp instant active dry yeast
egg wash

Steps:
1) Add all ingredients into the breadpan except scalded dough & egg wash in the order listed above.
2) Insert and lock breadpan into breadmaker. Press Mode 7:Dough (1 hour 30 minutes), press Start
3) After 1 minute, add scalded dough.
4) Pre-heat oven at 170 degrees.
5) Take out the dough, hand knead for 2 minutes, divide dough into 130g each, form into bun shape by rolling into ball shape, then pulling edges from up, down, left & right, then meet all the edges. Put the meeting point will be the bottom of the bun. Put all buns onto baking tray lined with parchment paper.
6) Brush top with egg wash, proof for 2nd time for 45 minutes
7) Bake for 20 minutes or until golden.
8) Serve warm or freeze in freezer bags.

Original Recipe:
Donlim Breadmaker Recipe 4