• IF YOU DO NOT HAVE A STANDARD MIXER THE DOUGH CAN BE MADE BY HAND: SEE METHOD TWO

METHOD ONE FOR STANDARD MIXER

• *Place the dry ingredients into the bowl of a standard mixer.

  *Mix on low speed until well combined.

  *Add the olive oil and pumpkin purée, and continue mixing on low speed.

  *Gradually add the water, slowly mixing until the dough comes together.(you may not need all the water as you also have added liquid with the puree and oil)

  *Increase to medium speed and knead for 5–7 minutes, until the dough is smooth and elastic and the gluten has developed.

FIRST RISING

• *Turn the dough out onto a lightly floured surface.

  *Shape it into a tight ball.

  *Place the dough into a lightly oiled bowl and cover with plastic wrap.

  *Set the bowl in a warm place and allow the dough to rise until doubled in size. This may take up to 1 hour depending on the room temperature.

SECOND RISING AND BAKING THE BUNS

• *Once the dough has doubled in size, turn it out onto a lightly floured surface.

  *Divide the dough into 7 equal portions. Shape each piece into a ball and place them on a baking tray lined with baking paper. Cover loosely with a clean tea-towl and let them rise for 30 minutes, or until nearly doubled in size.

  *Using a pastry brush, gently brush the tops with plant milk.

  *Sprinkle with sesame seeds or other seeds, if desired.

  *Place the buns in the preheated oven and bake for 20–30 minutes, or until golden brown.

  *Remove from the oven and transfer to a wire rack to cool completely.

PREHEAT OVEN TO 180°C (375°F) ABOUT 20 MINUTES BEFORE YOU ARE READY TO BAKE THE BUNS

METHOD TWO INCLUDING RISING AND BAKING

• *Place all the dry ingredients into a large mixing bowl. Use a whisk or your hands to mix them together evenly.

  *Add the olive oil and pumpkin purée to the bowl. Begin mixing with a wooden spoon or your hands until incorporated.

  *Slowly pour in the water a little at a time, mixing as you go. Once the dough starts to come together, switch to using your hands.

  *Turn the shaggy dough out onto a lightly floured surface. Begin kneading by pressing the dough away from you with the heel of your hand, then folding it back and repeating.

  *Continue kneading for 8–10 minutes. The dough should become smooth, elastic, and slightly tacky but not sticky. You can sprinkle a little more flour if needed, but avoid adding too much.

  *Shape the dough into a tight ball. Place it in a lightly oiled bowl, turning it once to coat the surface.

  *Cover the bowl with plastic wrap. Leave it in a warm place to rise until doubled in size—this may take up to 1 hour depending on room temperature.

  *Once the dough has doubled in size, turn it out onto a lightly floured surface.

  *Divide the dough into 7 equal portions. Shape each piece into a ball and place them on a baking tray lined with baking paper. Cover loosely with a clean tea-towl and let them rise for 30 minutes, or until nearly doubled in size.

  *Using a pastry brush, gently brush the tops with plant milk.

  *Sprinkle with sesame seeds or other seeds, if desired.

  *Place the buns in the preheated oven and bake for 20–30 minutes, or until golden brown.

  *Remove from the oven and transfer to a wire rack to cool completely.

METHOD FOR SAVOURY PUMPKIN BUNS AND FIRST RISING

• *Place the dry ingredients into a large mixing bowl. Use a whisk or your hands to combine them evenly.

  *Tip the mixture onto a clean work surface and make a well in the center. Add the pumpkin purée, olive oil, sun-dried tomatoes, crumbled feta, sliced olives, and onion flakes.

  *Using your hands, begin scooping the ingredients together and knead gently to start forming a dough.

  *Gradually add lukewarm water as you continue kneading. You may not need all the water—add just enough for the dough to come together.

  *Knead the dough for 8–10 minutes, until it becomes smooth, elastic, and slightly tacky but not sticky. Add a little extra flour only if needed.

  *Shape the dough into a tight ball and place it in a lightly oiled bowl, turning it once to coat the surface.

  *Cover the bowl with plastic wrap. Set it in a warm place to rise until doubled in size this may take up to 1 hour, depending on the room temperature.

SECOND RISING AND BAKING

• *Once the dough has doubled in size, turn it out onto a lightly floured surface.

  *Divide the dough into 7 equal portions. Shape each piece into a ball and place them on a baking tray lined with baking paper. Cover loosely with a clean tea-towl and let them rise for 30 minutes, or until nearly doubled in size.

  *Using a pastry brush, gently brush the tops with plant milk.

  *Place the buns in the preheated oven and bake for 20–30 minutes, or until golden brown.

  *Remove from the oven and transfer to a wire rack to cool completely.