Sunrise Flour Mill emailed me a no knead pumpkin roll recipe that I had to try. It calls for the making of Tangzhong, which was new to me, and is basically a cooked flour paste. I’m not sure the purpose of the Tangzhong, but the rolls came out soft and flavorful, so I would make it again. The thing I won’t do is the pumpkin shaping. Wrapping soft dough in kitchen string is fiddly bits, and my baked rolls looked more like segmented oranges than pumpkins.

The rolls were definitely tasty and soft. They didn’t last long, despite their strange appearance.