So I'm trying to adapt a pumpkin dinner roll recipe to this method and am having issues accounting for the hydration with the pumpkin. After converting to grams the ingredients that correspond to hydration only are 630g flour (5.25 cups) 59g Water (0.25 cups) 245g Milk (1 cup) 225g canned pumpkin (1 cup) So then the total water if just using milk and water should be (0.87x245g) + 59g = 272g water which corresponds to a 43% level hydration. I've read that canned pumpkin is about 90% water which would change the amount of water in this recipe to 475g water or about 75% hydration. How should I go about using the Tangzhong method for this or can I even? The dough is already very sticky using the current method. I'm also curious about the effects of the sugar in this recipe on the hydration. The recipe calls for 3/4 cup sugar (150g). Being a huge fan of your soft cinnamon rolls I am interested if the sugar also effects the hydration of the rolls. They are often kind of dry and tough the next day. The other ingredients not mentioned are yeast, a small amount of vegetable oil (about 2.5 tbsp), salt and butter for brushing the rolls. Thank you!

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