Pumpkin cheese stick

Ingredients
Bread flour  400g
Plain flour  120g
Castor sugar  70g
Salt  1 teaspoon
Instant dry yeast  2 teaspoons
Whole egg  70g
Lukewarm milk  70g
Lukewarm water  70g

Mashed pumpkin  130g
Unsalted butter  40g (softened)

Top: Egg wash,  Mozarella cheese, Japanese rice seasoning and Mayonaise.

Divide into 12 even portions

take one dough, roll it out this way

roll like a swiss roll now

cover and let it rise 

egg wash, mozarella cheese, rice seasoning, mayonaise

Method
Mashed pumpkin, beaten eggs,  lukewarm water, lukewarm milk goes in the container first. Sugar on one side while salt on the other. Next, pour in the flours and last, the yeast.  Set machine to "Dough" mode, press "Start".
When everything comes into a rough dough form, add in unsalted butter.  Let the machine do the rest of the kneading for you.
Tip out the dough on floured working surface, punch down air, roll into a ball shape, let it rest for 10 minutes.
Roll it out in long, roll it like a swiss roll, seal seams up.  Lay them on the baking tray with parchment paper, cover and let it rise until it doubled it's size.
Brush with egg wash, sprinkle with lots of mozarella cheese, pipe through some mayonaise, sprinkle with lots of rice seasoning.
 Bake in pre-heated oven of 180C for 15 minutes. Fill a metal pan with boiling water, place it on the lowest shelf of the oven throughout baking.
Insert a skewer deep in the centre, if it comes out clean, it's done.