Pumpkin Buns & Shiitake BLT – Love and Lemons

October 31, 2017

Pumpkin Buns & Shiitake BLT Sandwich

Happy Halloween! Last year I made some eyeballs and put them on delicious cupcakes but I accidentally jinxed my husband who ended up having to go to the hospital… So this year, I decided to play it safe with these pumpkin buns! Still cute and festive, right? I used my fluffy buns to make some shiitake BLT sandwiches from The Love and Lemons Cookbook. Yep, October is coming to an end which means this is the last installment of my National Cookbook Month series.

Pumpkin Buns & Shiitake BLT Sandwich

Set your ingredients in the bread machine, and put it on the dough setting. When your dough is ready, separate it into six equal pieces. Roll each piece into a ball and loosely wrap a well-oiled piece of twine (about 40 in/100 cm) around so it divides the ball into 8 sections. Tie the ends of the twine in the center, and place the ball on a parchment-lined baking sheet.

Pumpkin Buns & Shiitake BLT Sandwich

Cover the baking sheet with plastic wrap and let the dough balls rise somewhere warm for about half an hour to an hour, or until the dough double in size.

Pumpkin Buns & Shiitake BLT Sandwich

Don’t forget to stick in a pumpkin seed at the top before baking them in the oven!

Pumpkin Buns & Shiitake BLT Sandwich

Bake the pumpkin buns for 10 minutes at 320°F (160°C) and for another 10 minutes at 300°F (150°C). We’re baking them at a lower temperature so they keep their pumpkin color and don’t brown in the oven. Take them to a wire rack and allow them to cool completely before cutting the twine off.

Pumpkin Buns & Shiitake BLT Sandwich

Not going to lie, peeling the twine off can be tedious. I tied some of my dough balls too tightly so I had to slice the bread along the crease, just a little, to ease the twine out with a pair of tweezers. But look how realistic my pumpkin buns turned out!

Pumpkin Buns & Shiitake BLT Sandwich

And look how fluffy they were! I sliced two of the buns in half to use them for the shiitake BLT sandwiches.

Pumpkin Buns & Shiitake BLT Sandwich

I think I sliced my shiitake too thick because mine didn’t turn crispy in the oven, even after 40 minutes of baking. By this time a very pungent shiitake aroma was permeating my kitchen and dining room so I gave up on the crispy mushrooms.

Pumpkin Buns & Shiitake BLT Sandwich

How cute are these sandwiches? The sandwiches were absolutely delicious, as long as you don’t expect a traditional BLT. They’re full of umami from the shiitake mushrooms but they’re definitely not a BLT sandwich. They’re very tasty mushroom sandwiches. If I were to make these again, I’d add some smoked paprika to the marinade in order to give the shiitake a more bacon-like flavor! I used the leftover pumpkin buns to make myself some peanut butter and maple syrup sandwiches.

Pumpkin Buns & Shiitake BLT

Yield: 6 buns (BLT recipe is only for 2 servings)

Pumpkin Buns & Shiitake BLT

Ingredients

    Pumpkin buns
  • 2¼ cups (285g) bread flour
  • ½ teaspoon salt
  • ¼ cup (50g) light brown sugar
  • 2½ tablespoons (35.44g) butter
  • ¼ cup (58g) pumpkin purée
  • ½ cup (120ml) milk
  • 1¼ teaspoon dry active yeast
  • 6 pieces of twine (40 inches/100 cm per piece)
  • 6 pumpkin seeds
    Shiitake BLT
  • 8 oz (225g) shiitake mushrooms, stems removed and sliced
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon tamari
  • 2 teaspoons mayonnaise
  • Handful of lettuce, washed and dried
  • 4 cherry tomatoes, sliced in half

Instructions

    Pumpkin buns
  1. Set the ingredients in your bread machine and put it on the dough setting. While the dough is kneading, rub some coconut oil onto each piece of twine, and line a baking sheet with parchment paper.
  2. When the dough is ready, take it out onto a floured surface and separate the dough into 6 equal pieces. Roll each piece into a ball.
  3. Loosely wrap the well-oiled piece of twine around each ball so it divides the ball into 8 sections. Tie the ends of the twine in the center, and place the ball on the baking sheet. Cover the baking sheet with plastic wrap and let it rise somewhere warm for 30 minutes to 1 hour, or until the dough doubles in size.
  4. Preheat the oven to 320°F (160°C) while the dough rises.
  5. Bake the buns for 10 minutes, reduce the temperature to 302°F (150°C) and bake for another 10 minutes.
  6. Take the buns out of the oven to a wire rack and let them cool completely before cutting the twine off.
    Shiitake BLT
  1. Preheat the oven to 302°F (150°C) and line a baking sheet with parchment paper.
  2. In a bowl, combine the extra-virgin olive oil and tamari, and toss the mushrooms in the marinade. Place the well coated shiitake slices on the baking sheet so the mushrooms aren't touching each other. Bake for 30 to 40 minutes, tossing halfway through, until the mushrooms are shriveled and crispy.
  3. Slice the pumpkin buns in half and assemble the sandwiches.

Notes

Shiitake BLT recipe by Jeanine Donofrio, rewritten in my own words.

http://www.aimadeitforyou.com/pumpkin-buns-shiitake-blt/

I’m sliding these shiitake BLT sandwiches into this week’s (er, last week’s) Fiesta Friday. Better late than never! This fiesta is co-hosted by Monika and Sandhya. Come join us at the party!

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14 Comments

  • Reply Jhuls @ The Not So Creative Cook October 31, 2017 at 7:23 pm

    Aha! So these are the ones I saw on Instagram! They are so adorable, Ai – too good to eat and ruin the beauty! 😀 But they sound so delicious, too! Thank you for sharing and I hope you are having a fab time!

    • Reply Ai November 5, 2017 at 11:26 am

      Thank you, Jhuls!!

  • Reply Debbie Spivey November 1, 2017 at 4:14 am

    I love your creativity Ai. This is great!

    • Reply Ai November 5, 2017 at 11:26 am

      Thanks, Debbie!

  • Reply Mitanti Ghosh November 1, 2017 at 7:59 am

    These are really creative and very interesting. Must admit that I did not see this before. Now I must try it myself. Thanks Ai.

    • Reply Ai November 5, 2017 at 11:27 am

      Thanks, Mitanti!

  • Reply Melissa Griffiths November 1, 2017 at 8:42 am

    These are seriously the cutest things I’ve ever seen! So creative and so adorable!

    • Reply Ai November 5, 2017 at 11:27 am

      Aw, thank you, Melissa!

  • Reply Angie November 2, 2017 at 1:13 pm

    Omg, this is so awesome! You’re two for two this week, Ai. Both your recipes are spectacular!

    • Reply Ai November 5, 2017 at 11:54 am

      Aww, thank you so much Angie!

  • Reply Justyna Serwach November 4, 2017 at 12:28 am

    I don’t think I’ve ever seen cuter buns in my life! Well done Ai & thanks for sharing!

    • Reply Ai November 5, 2017 at 11:54 am

      Thank you, Justyna!

  • Reply Lizet Flores de Bowen November 4, 2017 at 9:56 pm

    Oh my word! Those are so cute! Definitely making them soon.

    • Reply Ai November 5, 2017 at 11:56 am

      Thank you, Lizet! Let me know how they turn out!!

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