Pumpkin Coconut Bread Rolls (Single Fermentation)

Mix all the main ingredients except for yeast, salt, and butter, knead until there is no dry flour, seal and let sit at room temperature for more than 30 minutes or refrigerate overnight (water method, instant noodles).

After the dough has been left to rest for a long time, gluten naturally forms, so there is no need to knead it. You can directly stretch out a somewhat thick and very elastic large sheet by hand. After taking out the dough, first add the yeast and knead until the yeast dissolves with no granules (if the dough is rather hard, you can dissolve the yeast with a few drops of water first, using as little water as possible, just enough to knead the yeast until it forms a thick paste, then knead it into the dough), then add salt and knead until the salt dissolves. Finally, add butter and knead until fully expanded. At this point, the surface of the dough is smooth and delicate, and you can pull out a thin sheet that is not easy to tear (the glove membrane).

No need to ferment the dough; divide it directly into 20 equal portions, and roll each into a cone (drop) shape. Cover with plastic wrap and let rest for 15 minutes.

Take a small piece of dough, press it slightly with your palm, and roll it out into a long triangle shape. When rolling, you can roll from the narrow end toward the wide end; this makes it easier to form a shape that is wide at the top and narrow at the bottom. The top can be rolled slightly left and right to widen it a bit.

Sprinkle some shredded coconut.

Gently roll from wide to narrow, with the closed end facing down.

Complete all the dough pieces one by one, place them on a baking tray lined with parchment paper, and let them ferment until doubled in size (judge fermentation by condition, not by time).

Brush the surface with beaten egg and sprinkle with white sesame seeds (dip the end of a rolling pin in some water or beaten egg, stick on white sesame seeds, and press them onto the bread; this will make it neater).

Place it in the preheated oven, middle rack, with both upper and lower heat, bake at 130°C for 20 minutes (the required time and temperature should be determined according to your own oven), cover with aluminum foil once the color is satisfactory.

Remove it immediately after baking and place it on a cooling rack to cool.