1-Prepare the Pumpkin Purée (If Making Fresh): Cut the pumpkin in half, remove seeds and pulp, peel it, and chop into 1-1.5 inch pieces. Add water to cover the saucepan bottom by about 1 inch, then cover and cook on low heat until tender, roughly 20 minutes, or steam until soft. Once done, drain the pieces, blend them until smooth, and let them cool slightly for the next steps.

2-Making the Dough: In a bowl, combine 2 tablespoons water, yeast, and 1 tablespoon sugar; stir briefly to activate. Add the pumpkin purée, ¾ teaspoon fine salt, and 2 tablespoons melted butter; mix well. Then, incorporate half of the 3 ¼ cups bread flour, mix thoroughly, and add the remaining flour. Knead for 5-10 minutes by hand or with a mixer until the dough is soft, smooth, slightly sticky, and elastic. Add only minimal flour if it’s too sticky; it should clear the bowl sides and form a ball.

3-First Rise: Place the dough in a greased bowl, cover it, and let it rise at warm room temperature until it doubles in size, which takes about 1 hour. This step is key for developing the light texture. Once risen, move on to shaping the rolls.

4-Pan Preparation and Shaping: Butter a 10-inch springform pan, round cake pan, or line it with parchment paper; a 9-inch square pan works too. Transfer the dough to a lightly floured surface, divide it into 15 equal pieces (or 16 if using a square pan), and shape each into smooth balls. Place the balls in the prepared pan, spaced apart, then cover with a towel and let them rise at warm room temperature until puffy, about 30 minutes.

5-Baking the Rolls: Near the end of the second rise, preheat your oven to 350°F (180°C). Whisk 1 egg yolk with 1 tablespoon milk for the egg wash, then gently brush it over the rolls. Bake on the center rack for about 20 minutes, until they’re golden brown. Let them cool slightly before serving to enjoy their full flavor and texture.