The pumpkin flesh to break the blender to puree, fold in a sieve with small cells to glass liquid, the puree should be very thick, 200 grams is already dry.
You can add pumpkin puree before whipping orange zest.
Dissolve yeast in warm milk with a teaspoon of sugar and teaspoon flour, leave for 10-15 minutes until the formation of the cap, then stir it well until the foam.
Mix yeast, pumpkin puree, sifted flour, turmeric, salt, sugar, eggs, knead the dough. Knead for 10-15 minutes.
Add two to three soft butter and thoroughly knead.
The dough will be sticky, place it in a large capacity since it must rise three times and leave to ferment for an hour and a half.
So the dough rose. Gently press down it, cover the receptacle with clingfilm and put into the fridge overnight, and you can just mold the buns. I had dough last night.
Remove the dough from the refrigerator and let it warm at room temperature for about 60 minutes (you can put a container with the dough in the microwave with a glass of hot water, where it will warm up faster... microwave not included). Next, put it on a floured surface, divided into 16 parts.
Form of dough ovals, inside each put a teaspoon with a small slide of condensed boiled milk, carefully pinch. A lot of toppings to put not necessary, but it will leak out.
Put in oiled molds (I have rectangular shapes of aluminum foil with a volume of 150 ml)... rolls spread seam side down.
If you make rolls in round shapes, then form a round bun.
Leave the buns in a warm place to rise for 90 minutes. before baking, grease with beaten egg.
If there are no forms for small buns, you can form them in the form of a large bun with the sides like this, the size of the form 28/18 cm tall 4 cm.
This is a photo as the option is still forming such rolls.
Bake in a preheated 180 degrees oven for about 30 minutes.