Pumpkin Dinner Rolls: Pillowy

Instructions:

1. Heat the milk in a small saucepan until it just begins to simmer. Remove from heat and whisk in the sugar and instant yeast. Let it sit for 5 minutes until foamy.
2. Stir the pumpkin puree and 4 tbsp of melted butter into the milk mixture until smooth.
3. In a stand mixer, combine the milk mixture, salt, and egg. Gradually add bread flour one cup at a time.
4. Knead on low speed for 5-7 minutes until the dough is smooth, elastic, and clears the sides of the bowl.
5. Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm spot until doubled in size (about 60-90 minutes).
6. Punch down the dough to release air. Divide into 12 equal portions (about 65g each).
7. Roll each piece into a tight, smooth ball and place on a lined baking sheet.
8. Bake for 20 minutes or until golden brown.
9. Prepare the glaze by mixing melted butter, honey, and cinnamon. Brush over the warm rolls immediately after baking.