Soft Pumpkin Buns

In a medium bowl, add the cooked pumpkin and mash it well until you get a puree.

Transfer this puree to a large bowl, add the warm water, the milk, the sugar, the dry yeast powder and mix until the yeast dissolves.

Add the sifted wheat flour, the salt and mix. 

When you can no longer mix with the spoon, add the melted butter and knead until the dough is smooth and even. 

Cover the bowl with plastic wrap and let the dough rise for 1 hour.

After this time has passed, remove the dough from the bowl, transfer to a countertop and knead it. 

Divide it into 2 equal parts, transfer these pieces of dough to a baking tray greased with vegetable oil. 

Cover them with a kitchen towel and let them rise for another 30 minutes.

After this time has passed, get one of these pieces of dough and transfer it to a countertop greased with vegetable oil. 

Stretch it out until it's not too thick nor too thin. 

Next, using a pizza cutter, cut it into about 2-finger thick strips then into squares. 

Remove them from the countertop using a spatula and transfer them to a medium ovenproof dish greased with vegetable oil.

Repeat this process with the other piece of dough.

In a small bowl, add the sour cream, the egg yolks and mix. 

Brush this mixture over the dough squares in the ovenproof dishes. 

Take them to a preheated oven at 180° C (350° F) and bake for 30 minutes. 

Serve.