Step 1

In a bowl, add the warmed milk, pumpkin puree, granulated sugar and yeast. Give it a stir and let the yeast activate.

Step 2

To a stand mixer bowl fitted with a dough hook attachment, add the flour, egg, salt, and oil.

Step 3

Add the activated yeast mixture and knead until the dough becomes smooth and shiny, about 5-8 minutes.

Step 4

Transfer the dough to a lightly greased bowl and cover with a tea towel.

Step 5

Let the dough rise in a warm location until doubled in size, about 1-1.5 hours, depending on how warm it is.

Step 6

Once the dough has proofed, divide into 10 equal portions.

Step 7

Preheat oven to 375°F/191°C.

Step 8

Roll each portion into a long log or rope.

Step 9

Tie the dough into a loose knot, and bring the tail ends over and under (respectively) the dough, sealing the seams together in the centre.

Step 10

Place the dough onto a large baking sheet lined with parchment paper.

Step 11

Press down and flatten the centre of the dough with a spoon (or your fingers).

Step 12

Add cheese, pieces of bacon and about 1 Tbsp of corn onto the centre of the dough and gently flatten.

Step 13

Repeat with the remainder.

Step 14

Cover and let it rise in a warm location, until slightly puffy.

Step 15

Bake the buns at 375°F/191°C for 17-18 minutes, until golden brown.

Step 16

Remove from oven and transfer to a wire rack to cool.

Step 17

Garnish with green onions/scallions if you like.