In your mixer bowl, stir together the pumpkin, water, yeast, and honey.

Add the bread flour, dry milk, butter, and salt and knead for about 6-8 minutes, until smooth.

In a greased bowl in a warm area, let rise for an hour until double in size.

Punch dough down and form into 10-12 rolls, placing in a cornmeal dusted oven safe pan.

Cover and let sit overnight.

When ready to bake, turn oven to 375F and bake until golden brown.