• Pour hot milk in a mixing bowl, add butter and stir to melt.
• Add sugars, pumpkin puree, and salt to the milk and mix well.
• In a separate small bowl, put yeast in with lukewarm water and a teaspoon sugar.
• When the yeast gets foamy, add to the pumpkin mixture.
• Add the egg, mix well.
• Slowly add in flour and mix with a wooden spoon or in your mixer (using the bread hook) until well combined. *The dough will be sticky. If using a mixer, the dough will pull itself from the side of the bowl.
• Remove the dough from the bowl and put it on your counter or a wooden board dusted with a little flour.
• Knead with your hand for 1 minute.
• Form the dough into a ball shape, place in a greased bowl and cover with a cloth.
• Let it rise in a warm place until it doubles in volume, about 1 hr.
• Punch the dough to deflate and knead it for a few seconds on a wooden board or your counter. Cut the dough in half.
• Cut each half into equal pieces. *You will get about 15 pieces per half
• Roll each piece into a ball shape with your hand if you want them round. *I left some of mine square
• Place them, 2" apart, on a baking pan or greased cookie sheet and let them rise again, about 45 minutes.
• Preheat oven to 350°
• Bake for 10-15 minutes. *Start checking regularly at 10 min mark, you don't want them to brown too much. The bottom should be a nice golden brown.
• Brush the rolls with a little honey diluted with water last 1-2 mins.
• Serve with honey butter.
• Enjoy!

Honey Glaze

• Mix the water and honey.

Honey Butter

• Mix together ingredients and serve with rolls
• Refrigerate or freeze leftovers