In a small bowl, mix lukewarm milk with the active dry yeast and sugar. Let it sit until frothy—about 5 to 10 minutes.

In a large mixing bowl, combine the flour, salt, dried rosemary, and ground cardamom.

Once the yeast mixture is frothy, add the pumpkin puree, egg, and butter to it. Stir well to combine. Gradually add this to the dry mixture.

On a floured surface, knead the dough until it’s smooth and elastic (approximately 8-10 minutes).

Place the kneaded dough in a greased bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place until it doubles in size, about 1 hour.

After the first rise, punch down the dough and divide it into 12 equal pieces. Shape each piece into a roll and place them on a baking sheet lined with parchment paper.

Allow the shaped rolls to rise for another 30 minutes, until they puff up slightly.

Preheat your oven to 375°F (190°C).

Beat the second egg with 1 tbsp milk or water and brush this mixture over the rolls for a golden finish.

Bake in the preheated oven for 20-25 minutes or until they’re golden brown.

Remove from the oven and let them cool slightly before serving. These rolls are best enjoyed warm!