# What You'll Need:
→ Dough
01 - 3 1/4 cups all-purpose flour, plus extra for dusting
02 - 1/2 cup whole milk, lukewarm
03 - 1/2 cup canned pumpkin puree
04 - 1/4 cup granulated sugar
05 - 1 large egg, room temperature
06 - 1/4 cup unsalted butter, melted
07 - 1 packet (2 1/4 teaspoons) active dry yeast
08 - 1 1/2 teaspoons pumpkin pie spice
09 - 1/2 teaspoon ground cinnamon
10 - 3/4 teaspoon fine sea salt
→ For Brushing
11 - 2 tablespoons unsalted butter, melted
# Method:
01 - Combine lukewarm milk and granulated sugar in a small bowl, then sprinkle active dry yeast over the mixture and let it stand for 5 to 10 minutes until foamy.
02 - Whisk together all-purpose flour, pumpkin pie spice, ground cinnamon, and fine sea salt in a large mixing bowl.
03 - In a separate bowl, blend pumpkin puree, room temperature egg, and melted unsalted butter until smooth.
04 - Add the proofed yeast mixture and the pumpkin mixture to the dry ingredients. Mix together until a shaggy dough forms.
05 - Transfer dough to a lightly floured surface and knead by hand for 8 to 10 minutes, or use a stand mixer fitted with a dough hook for 5 to 7 minutes, until the dough is smooth and elastic.
06 - Place kneaded dough into a greased bowl, cover with plastic wrap or a clean towel, and let rise in a warm place for 1 hour, or until doubled in size.
07 - Punch down the dough to release air, then divide into 12 equal portions. Shape each piece into a ball and arrange evenly in a greased 9x13-inch baking dish.
08 - Cover baking dish loosely and let rolls rise in a warm area for 30 to 40 minutes, until puffy.
09 - Preheat the oven to 350 degrees Fahrenheit.
10 - Bake the risen rolls for 22 to 25 minutes, until the tops are golden brown and the rolls are cooked through.
11 - Immediately brush the warm rolls with melted unsalted butter. Allow to cool slightly before serving.
