Activate the Yeast: Combine whole milk, honey, and active dry yeast in a mixing bowl. Let sit for 5 minutes until bubbly.

Prepare the Dry Ingredients: Whisk together all-purpose flour, bread flour, and fine sea salt in a separate bowl.

Mix Wet Ingredients: Add egg and pumpkin puree to the yeast mixture, stirring gently.

Combine Wet and Dry Mixtures: Gradually mix the dry ingredients into the pumpkin mixture until a shaggy dough forms.

Knead the Dough: Knead the dough on a floured surface for about 10 minutes until smooth and elastic.

Let the Dough Rise: Shape into a ball, place in a greased bowl, cover, and let rise in a warm place for 1.5 to 2 hours.

Shape the Rolls: Punch dough down, divide into 12 pieces, shape each into a ball, and place on a greased baking sheet.

Prove the Rolls: Cover with a towel and let rise for another hour while preheating the oven to 375ºF.

Prep for Baking: Brush each roll with an egg wash and optionally sprinkle with pumpkin seeds and granulated sugar.

Bake to Perfection: Bake in the preheated oven for 20-22 minutes until golden brown.