Pumpkin Buns By: Lizz Dettmer I am a for sure believer that everyone should own a scale for baking. It opens you up to a whole new world of baking possibilities, from other countries. I recently just got a kitchen aid mixer which has been my favorite new toy. I will be using both for this recipe. But be worn this recipe will take you all day. What you need is: 450 grams bread flour (Bread flour has more protein than regular all-purpose flour) 45 grams sugar of choice (I used granulated sugar) 5 grams instant yeast 6 grams salt 160 grams pumpkin puree 50 grams condensed milk 150 grams milk 45 grams butter (cubed) I also added some pumpkin spice (All the dairy products and be switched to a vegan option) Mix all ingredients EXCEPT THE BUTTER together into a dough. Cover and let sit for 20 minutes. Add butter cubes and mix until fully combined; let prove for an hour or till double in size. Divide the dough into 12 equal size balls. Take
