Simple Way to Prepare Speedy Kabocha Squash Twisted Bread Rolls

Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, kabocha squash twisted bread rolls. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Kabocha Squash Twisted Bread Rolls is one of the most favored of current trending foods in the world. It is easy, it is fast, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look wonderful. Kabocha Squash Twisted Bread Rolls is something which I’ve loved my whole life.

To get started with this recipe, we have to first prepare a few components. You can cook kabocha squash twisted bread rolls using 12 ingredients and 16 steps. Here is how you can achieve it.

The ingredients needed to make Kabocha Squash Twisted Bread Rolls:

1. Make ready For the dough
2. Prepare 250 grams Bread (strong) flour
3. Prepare 60 grams Kabocha squash (microwaved until tender, mashed with the peel and cooled)
4. Prepare 50 ml Milk ※
5. Take 1/2 an egg worth Beaten egg ※
6. Take 1 ※ 150 ml total combined with the egg and milk Cold water
7. Prepare 20 grams Soft light brown sugar
8. Take 20 grams Butter
9. Prepare 5 grams Salt
10. Take 3 grams Dry yeast
11. Make ready For the filling
12. Make ready 150 to 200 grams Kabocha squash paste (of your choice)

Steps to make Kabocha Squash Twisted Bread Rolls:

1. Combine the milk and egg, and add enough cold water to make it 150 ml in total. Put it in a bread machine along with the rest of the dough ingredients and start the "dough" course. Let the machine complete the 1st rising.
2. Take the dough out and divide into 2 pieces. Round off each piece, cover with a tightly wrung out moistened kitchen towel, and rest for 15 minutes or so.
3. Roll out the dough to about a 20x30cm rectancle. Spread half the kabocha squash paste thinly and evenly on top.
4. Fold the dough into thirds.
5. Roll out with a rolling pin to blend the dough and paste together.
6. Cut into 5 pieces.
7. Make cuts in the dough with a pastry scraper or similar as shown.
8. Pinch the ends while stretching and twisting the dough.
9. Form a ring or knot the dough to form it.
10. Form the other half of the dough quickly in the same way.
11. Place the formed rolls on a kitchen parchment paper lined baking tray, and leave to rise (2nd rising) until the dough has doubled in volume, for about 30 to 40 minutes.
12. Sprinkle pumpkin seeds if you have them, and bake in a 190°C oven for 15 minutes.
13. These ones were brushed with an egg wash before baking.
14. This one was formed into a knot. It doesn't look as nice as the ring shaped rolls, but it does puff up better.
15. Variation: Roll up the dough after Step 3, cut into 3cm wide pieces, and brush the cut sides with egg yolk before baking. It won't have layers, but it's easy and delicious!
16. Sister recipe using sweet potato instead of kabocha squash and with cream cheese.. - - https://cookpad.com/us/recipes/152936-twisted-sweet-potato-bread

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