A milk bread is a sweet dough made with milk instead of water. It's delicious, but the addition of some pumpkin puree and cinnamon takes it to a whole new level. Don't be scared of making bread with little ones. It's such a satisfying thing for them to make. You can do the whole thing in manageable bursts or just bring them in to help shape the dough after the first prove. It's made with shop bought pumpkin puree in a can. It's sweeter and smoother than anything homemade, so I do recommend this if you can.
1 can pumpkin puree
50ml condensed milk
1/2 tsp cinnamon
1/4 tsp nutmeg
1 tsp vanilla extract
500g white bread flour
80g caster sugar
30g softened, unsalted butter
Gently heat and stir together the puree, condensed milk, milk, cinnamon, nutmeg and vanilla in a pan until it just starts to bubble. Remove from the heat and transfer to a large mixing bowl to cool.
Add the yeast to the cooled mixture and stir, followed by the remaining ingredients. Stir together until thick and sticky, then use your hands to bring the dough together. Once it resembles a spongy ball let children play with it in the bowl for as long as they can to 'knead' it. Keeping it in the bowl contains the mess. If you can, you might like to give it a bit more of a proper knead once they're done. Cover the bowl with clingfilm and leave the dough somewhere warm for an hour. It will prove and increase in size, but not necessarily double.
Once the first prove is done you can shape the dough. The easiest thing is to roll the whole lot into a big, fat sausage and then slice this into 10-12 pieces. Lay these on a non stick baking tray, cover loosely and prove again for another hour. However, if you have the time you can easily make the rolls into super cute little pumpkins by rolling pieces of dough into balls and then tying string around them to create the satisfying grooves of a gourd. You simply snip the string off once baked.
Rolls bake at 200° for 20 minutes. They'll sound hollow when you tap them on the bottom to let you know they're done.