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1
In a large bowl mix together the flour, yeast and salt, and set aside.
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2
Pour the milk into a microwave safe bowl (or 4-cup measuring cup) and microwave on high for 30 seconds.Whisk in the honey, pumpkin, egg and water (the liquid mixture should be less than 110 deg or it will kill the yeast).
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3
With a fork, blend the pumpkin mixture into the flour mixture, until you have a soft dough.Cover with plastic wrap and refrigerate for at least 1 hour.
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4
Two hours before baking, turn the dough out onto a floured surface and kneed 6 sage leaves worth of slivered sage leaves into the dough.
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5
Melt the butter and set aside. Divide the dough in half then divide each half into 6 portions, then divide each portion into 3 pieces. With floured hands, roll each piece into a ball and dip it into the melted butter. Place 3 balls in a muffin cup, continue until all 12 cups are filled.
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6
Drizzle or brush each roll with 1/2 tsp of leftover melted butter and sprinkle the remaining slivered sage leaves on top. Let the rolls rise in a warm spot (at least 70u00b0F) until they are double in size, about 1 - 1 1/2 hours. The three balls of dough will rise together to form a cloverleaf shape.
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7
Heat the oven to 350u00b0F and bake the rolls until golden, about 15-17 minutes.
