Warm 110g milk in the microwave for 30 seconds and mix with 5g yeast. Let it sit while preparing other ingredients.

Mash the boiled pumpkin and prepare 300g bread flour, 20g sugar, and 5g salt. Combine the milk-yeast mixture and mashed pumpkin with the dry ingredients.

Add 20g butter to the dough and knead until smooth. Use a scraper to handle sticky dough and check for a thin, stretchable membrane to confirm proper kneading.

Shape the dough into a ball, cover with plastic wrap, and let it rise in a warm place until doubled in size (about 1 hour).

Press the dough gently to release gas, divide into 45-50g portions, and shape into balls. Cover with plastic wrap and let rise again in a warm place for 1 hour.

Bake the risen dough in a preheated oven at 170°C (340°F) for 20 minutes.