Cook the Pumpkin: Peel and cube the pumpkin. Cover with water and cook until tender. Drain and mash into a smooth puree. Let cool slightly.

Activate the Yeast: In a small bowl, combine warm water, 1 tablespoon sugar, and yeast. Let sit for 5–10 minutes until foamy.

Make the Dough: In a large bowl, combine pumpkin puree, yeast mixture, remaining sugar, flour, butter, and salt. Mix with a spoon, then knead for about 8–10 minutes until soft and elastic.

First Rise: Place dough in a greased bowl, cover with a clean towel, and let rise in a warm spot until doubled in size (about 1 hour).

Shape the Rolls: Punch down the dough to release air. Divide into 12 equal pieces and shape into smooth balls. Arrange them on a greased baking sheet close enough to touch after rising.

Second Rise: Cover again and let rise for 30–45 minutes until puffy and slightly touching.

Glaze: Whisk egg yolk with milk and brush over the tops of the rolls.

Bake: Bake in a preheated oven at 350°F (180°C) for 25–30 minutes, or until golden brown.

Cool and Serve: Let cool slightly on a rack before serving warm with butter or honey.