Ingredients

• 1 Tbsp Active Dry Yeast
• 1/4 cup Warm Water
• 1/3 cup Milk
• 1 Egg
• 3/4 cups Pumpkin Puree
• 1 Tbsp unsalted butter melted, plus more for brushing
• 2 cups Organic Unbleached White All-Purpose Flour (you may need a little more)
• 1 cup Organic Whole Wheat Flour
• 3 Tbsp Brown Sugar
• 1-1/2 tsp Salt
• 1/4 tsp Cinnamon
• 1/4 tsp Ginger
• 1/8 tsp Cloves

Instructions

1. Stir all ingredients together in a large mixing bowl or the bowl of a stand mixer. Allow to rest undisturbed for 10 minutes.
2. Knead either by hand or with the stand mixer until the dough comes together in a smooth ball. If the dough seems sticky and can't be easily handled, add 1 more tablespoon of all-purpose flour and work it into the dough. Continue adding flour, one tablespoon at a time, until the dough is smooth and soft.
3. Cover the dough and place the bowl in a warm place until the dough is doubled in size, about 1 hour.
4. Punch down the dough, and turn it out onto a floured surface.
5. Divide the dough into 9 equally-sized pieces and nestle them into a greased 8" round or square baking pan.
6. Cover and allow to rise for 45 minutes to an hour. If you're prepping the dough in advance, you can refrigerate the rolls at this point, and allow them to come to room temperature before baking.
7. Preheat the oven to 350°F. Brush the tops of the rolls with melted butter, and bake for 20 minutes, or until golden. The bread should sound hollow when tapped, and the crust should be golden-brown.