Ingredients (for BB-CEC20, makes 24 rolls):
- 210mL (7/8 cup) milk
- 1 large egg, beaten
- 427g (3-1/3 cups) bread flour
- 46g (4 Tbsp.) sugar
- 5.6g (1 tsp.) salt
- 57g (1/4 cup) butter
- 4.2g (1-1/2 tsp.) active dry yeast
- 2/3 cup canned pumpkin puree
- 5 Tbsp. sugar
Glaze and Topping:
- 1/4 cup maple syrup
- 6 Tbsp. sugar
Following the instruction manual, prepare the dough using the Bread Dough ingredients listed.
Prepare the filling while the dough kneads. In a small bowl, add all ingredients for Filling, and mix well.
When the DOUGH course completes, press CANCEL (or press and hold START/RESET) and transfer dough on a lightly floured board. For BB-PDC20/BB-PAC20/BB-CEC20, divide the dough into three. For BB-HAC10, divide the dough into two. Roll each into dough into 8" x 9" sheets.
Spread prepared filling. For BB-PDC20/BB-PAC20/BB-CEC20, for each sheet, spread 3/4 surface of the sheet with 1/3 portion of the filling. For BB-HAC10, for each sheet, spread 3/4 surface of the sheet with 1/2 portion of the filling.
Roll each dough jelly-roll style starting from the side with filling, then pinch seam to seal. For BB-PDC20/BB-PAC20/BB-CEC20, place the dough, seam side down and cut into 8 pieces. For BB-HAC10, place the dough seam side down and cut into 5 pieces. Each piece should be about 1" thick.
Line baking sheet with greased parchment paper. Place each piece 2" apart. Cover with plastic wrap and allow to rest in a warm place (about 86-95°F) for 40 minutes to 1 hour for BB-PDC20/BB-PAC20/BB-CEC20, or 30-40 minutes for BB-HAC10, or until size doubles.
Brush each dough with maple syrup and sprinkle on sugar. Bake in an oven preheated to 375°F for 10 to 15 minutes.