Wrap pumpkin with aluminum foil to prevent the pumpkin from drying out.
Bake pumpkin at 347°F for 45 minutes.
After the pumpkin is baked, mashed the pumpkin with a fork. Set aside.
In a bowl, combine milk with egg and dry yeast.
Mix thoroughly with a mixer with bread paddle attachment, then add flour and sugar then mix thoroughly again.
Last add butter, mashed pumpkin, and salt then mix until the dough is not too tacky and the sides of the d0ugh no longer sticking to the bowl when mixing. Cover with a clean kitchen towel.
First proof, 45 minutes or until doubled.
Portion every dinner roll in 36g.
Spread the dough on a silicone dough mat, then roll it and shape it into a smooth ball.
Put 16 smooth dinner rolls on an 8-inch x 8-inch baking square pan. You can make 2 batch of dinner rolls in 2 baking square pans.
Second proof, 15-30 minutes. Cover it with a clean kitchen towel.
After second proof, open the kitchen towel. Egg wash the dinner rolls before you bake it.
Bake the dinner rolls at 302°F at the lower rack for 20 minutes, so the top of the dinner rolls will not burn.
Dinner rolls are ready to serve. Enjoy!