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Gramma Brown’s Pumpkin buns

January 12, 2012
by Erin B

1 cup Pumpkin puree
1 egg
¼ cup water
¼ cup brown sugar
2 teaspoons yeast
1 teaspoon salt
¼ cup shortening
3 cups flour, or more

1. This recipe calls for pumpkin but works amazingly well with potato or other mashed vegetables. Mashed banana, sweet potato, cauliflower, squash, parsnip, or turnip, all work well. Really, this recipe has taken any pureed vegetable I have thrown at it and still turned out beautifully. The veg just helps retain the moisture, it isn’t enough to add much flavour.  This is a savoury bread, not a sweet bread.

2. Mix together puree, sugar, water, egg, and yeast

3. Mix in salt and shortening and first cup of flour

4. Add in the rest of the flour until dough feels workable. It should still be a little sticky but you should be able to shape it into buns

5. Let rest about 90 minutes or until dough rises and starts to fall

6. Punch down and shape into buns. You can either make them in muffin tins or in a 9 x 13 pan for dinner rolls

7. Cover and let rise until doubled, (30 – 50 minutes)

8. Bake at 375F (190C) for 10 – 15 minutes until brown

9. Remove from oven and serve warm

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