Exclusive Polish Sponge Pumpkin Dinner Rolls

The Polish dough is kneaded well, covered with plastic wrap, and refrigerated to ferment for 17 hours. The fermented dough has a slightly sour smell, dense air pockets, and stretches into long strands when lifted.

Pumpkin puree, eggs, and oil should first be placed into the bread machine inner pan.

Add flour, sugar, salt, yeast, and Polish starter batter, start the mixing program twice, for a total of 30 minutes.

Take out the mixed dough, place it in a bowl, cover it with plastic wrap, and let it ferment in a warm place.

The well-fermented dough.

Take the dough out and place it on the workbench, knead to release air, and divide evenly into small portions.

Roll into a ball and place on the baking tray.

Place it in the oven for a second fermentation, with a bowl of hot water underneath.

The fermented dough has a bit too much quantity; it's all squished together.

Brush with egg wash and sprinkle with sesame seeds.

Place it in a preheated oven, middle rack, 175°C with both top and bottom heat, for 25 minutes, covering with aluminum foil halfway through if necessary.

The golden bread is freshly baked.