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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, for 10 minutes, or until it is smooth and elastic.
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5
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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6
Let the dough rise, covered with plastic wrap, in a warm place for 1 hour, or until it is double in bulk.
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7
Turn the dough out onto a work surface, divide it into 14 pieces, and form each piece into a ball.
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8
Fit the balls into a buttered 10-inch springform pan and let them rise, covered with a kitchen towel, in a warm place for 45 minutes, or until they are almost double in bulk.
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9
Brush the rolls with the egg wash and bake them in the middle of a preheated 350F.
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10
oven for 40 to 50 minutes, or until they are golden brown.
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11
Let the rolls cool slightly in the pan, remove the side of the pan, and serve the rolls warm.
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12
The rolls may be made 1 week in advance and kept wrapped well and frozen.
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13
Reheat the rolls, wrapped in foil, in a preheated 350F.
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14
oven for 25 minutes, or until they are heated through.
