Sprinkle yeast over the tepid water in a bowl and leave it to dissolve for a few minutes.
While that’s dissolving warm the milk and butter in a small saucepan until the butter has melted. Add the sugar and stir until the sugar has fully dissolved, do not allow this mix to boil, just gently heat it. Once done take off the heat and leave to cool down till its just warm to the touch.
While that’s cooling measure out your flour into a large bowl and add the salt and the spices.
Once your milk mixture is just warm to the touch stir in the yeast and the pumpkin and pour it into the flour and spice mix.
Mix everything together until all the flour is mixed in. You may need to get your hands in to get everything fully combined. You want your dough to be a little sticky still but not overly wet.
If you feel your dough is a little too sticky, you can combine up to another 60 grams (1/2 cup) of flour. For me sometimes I have needed the extra flour and other times I have not.
Once everything is combined, cover and leave the dough to rise for anything between 1 – 3 hours depending on how warm your room is. You are waiting for it to double in size, once this happens beat the dough back down and either refrigerate it for the following morning or get ready to shape the rolls.
Sprinkle your worktop liberally with flour and place the dough on top. Pat it into a rough rectangle then use a rolling pin to flatten it until it is about half an inch thick. Make sure to keep that rectangle shape, longer than it is wide.