Easiest Way to Make Perfect Kabocha Squash Twisted Bread Rolls

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, kabocha squash twisted bread rolls. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Kabocha Squash Twisted Bread Rolls is one of the most well liked of recent trending meals on earth. It is enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. Kabocha Squash Twisted Bread Rolls is something that I’ve loved my whole life. They are fine and they look fantastic.

To begin with this particular recipe, we have to first prepare a few components. You can have 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. Get Bread (strong) flour
3. Get Kabocha squash (microwaved until tender, mashed with the peel and cooled)
4. Make ready Milk ※
5. Prepare an egg worth Beaten egg ※
6. Make ready ※ 150 ml total combined with the egg and milk Cold water
7. Take Soft light brown sugar
8. Get Butter
9. Take Salt
10. Take Dry yeast
11. Make ready For the filling
12. Get 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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