Pull-Apart Bread Rolls with 50% Kabocha Squash - flour

Method

• 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).
• While it's still hot, mash it and then let it cool.
• 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.
• Once everything has been added in to the bread machine, set it for the dough making course and let it run.
• Once the dough has been made, break it into 16 portions, form them into balls and weigh them (one should be approximately 28 g).
• To make it easier you can radially divide the dough into 8 portions and then divide each of them in half.
• As pictured, neatly arrange the dough in a square tray.
• Use your oven's proofing setting, and let the dough rise till it's about double in size.
• As pictured, once the space between the dough is gone, they are done rising in the oven.
• Bake in a preheated oven at 180C for 20 minutes.
• 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.
• They look nice when you take them out of the tray.
• The moist and chewy pull-apart kabocha bread is done.