Activate the yeast by warming milk to 100°F, whisking in yeast and honey; let sit for 5 minutes.

Combine dry ingredients: all-purpose flour, bread flour, and fine sea salt in a separate bowl.

Mix wet ingredients into yeast mixture: add egg and pumpkin puree, whisk until smooth.

Combine wet and dry ingredients; stir until just combined, dough will be slightly sticky.

Knead dough with softened butter on a floured surface for about 10 minutes until smooth.

Let kneaded dough rise in a greased bowl covered with a towel for about 2 hours until doubled.

Punch down risen dough, divide into 12 pieces, shape into balls, place in greased baking pan.

Cover shaped rolls with a towel and let rise for about 1 hour until puffy.

Preheat oven to 375°F; prepare egg wash with egg, water, and honey.

Brush rolls with the egg wash, optional: sprinkle with pumpkin seeds or sugar.

Bake rolls for 20 to 22 minutes until golden brown and hollow sounding when tapped.

Cool for 5 minutes in the pan then transfer to a wire rack and serve warm.