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1
In a small bowl proof the yeast with 1 teaspoon of the sugar in the milk for 5 minutes, or until the mixture is foamy.
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2
In a large bowl combine well 7 cups of the flour, the nutmeg, the salt, and the remaining sugar and blend in the butter until the mixture resembles coarse meal.
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3
Add the whole egg, the pumpkin puree, and the yeast mixture and stir the dough until it is combined well.
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4
Turn the dough out onto a floured surface and knead it, incorporating as much of the remaining 1 cup flour as necessary to prevent the dough from sticking.
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5
Knead until dough is smooth and elastic.
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6
Form the dough into a ball, transfer it to a well-buttered large bowl, and turn it to coat it with the butter.
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7
Let the dough rise, covered with plastic wrap, in a warm place until it is double in bulk.
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8
Turn the dough out onto a work surface, divide it into 14 pieces, and form each piece into a ball.
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9
Fit the balls into a buttered 10-inch spring form pan and let them rise, covered with a kitchen towel, in a warm place until they are almost double in bulk.
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10
Brush the rolls with the egg wash (1 egg mixed with 1 tbsp water).
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11
Bake them in a preheated 350F oven for 40 to 50 minutes, or until they are golden brown.
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12
Let the rolls cool slightly in the pan, remove the side of the pan, and serve the rolls warm.
