1. Whisk the warm milk, yeast, and honey together in the bowl of your stand mixer and let the mixture sit for 5 minutes until the yeast is foamy.

2. In a separate bowl, whisk together the flours and salt and set aside.

3. Add the egg and pumpkin puree to the milk mixture and the flour. Mix on medium-low speed until the dough just starts to come together.

4. Add the softened butter and mix on medium-low for 10 minutes, until the dough is smooth and elastic. If the dough is very sticky, add more flour 1 tablespoon at a time.

5. Transfer to a lightly greased bowl, cover with plastic wrap, and let the dough rise until doubled in size, about 2 hours.

6. Grease a 9×13 rimmed baking sheet or baking pan. Punch down the dough and transfer to a clean workstation.

7. Divide the dough into 12 equal pieces. Shape into smooth balls and place them in the pan with space between each.

8. Cover loosely with plastic wrap and let rise for about 1 hour, until puffy and touching.

9. Preheat oven to 375ºF. In a small bowl, whisk together the egg, water, and honey until smooth.

10. Brush rolls with egg wash, sprinkle with pumpkin seeds and optional sugar.

11. Bake for 20–22 minutes until golden brown.