Pull-Apart Bread Rolls with 50% Kabocha Squash

Name: Pull-Apart Bread Rolls with 50% Kabocha Squash
Yield: 1 serving
Cuisine: American
Ingredients: 200 grams Strong (bread) flour; 10 grams Sugar; 3 grams Salt; 10 grams Butter; 120 ml Milk; 100 grams Kabocha squash (Peeled); 3 grams Dry yeast; 30 grams Raisins

cookpad.japan @cookpad_jp

I made this because I wanted to eat a bread that was rich in kabocha flavor and color. For those who want a sliced bread version, please refer to https://cookpad.wasmer.app/en/recipes/150599-raisin-bread-with-50-kabocha-squash (raisin bread with 50% kabocha squash).

A popular variation is to substitute cheese for the raisins.
Try shaping the dough with your child.
This dough is easy to handle so kids can participate too! (Uses one pan, 19 x 19 cm in size.) Recipe by pizzacrust.

cookpad.japan @cookpad_jp

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Ingredients

1 serving

200 gramsStrong (bread) flour
10 gramsSugar
3 gramsSalt
10 gramsButter
120 mlMilk
100 gramsKabocha squash (Peeled)
3 gramsDry yeast
30 gramsRaisins

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Steps

1

Peel the kabocha and then cut it into large bite-sized pieces. Heat it up in the microwave for 3 minutes at 700 W (adjust the heating time as necessary).
2

While it's still hot, mash it and then let it cool.
3

Weigh out all the ingredients and then add them into the bread machine chamber. If your machine has separate yeast and ingredient compartments then please use them.
4

Once everything has been added in to the bread machine, set it for the dough making course and let it run.
5

Once the dough has been made, break it into 16 portions, form them into balls and weigh them (one should be approximately 28 g).
6

To make it easier you can radially divide the dough into 8 portions and then divide each of them in half.
7

As pictured, neatly arrange the dough in a square tray.
8

Use your oven's proofing setting, and let the dough rise till it's about double in size.
9

As pictured, once the space between the dough is gone, they are done rising in the oven.
10

Bake in a preheated oven at 180℃ for 20 minutes.
11

As soon as it is done baking, take the dough out of the tray and transfer it to a cooling rack, etc. to let it cool.
12

They look nice when you take them out of the tray.
13

The moist and chewy pull-apart kabocha bread is done.