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1
Warm the milk in a small saucepan until it bubbles, then remove from heat.
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2
Let cool until lukewarm.
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3
In a large bowl, combine milk, pumpkin, sugar, butter, salt, yeast and 2 cups flour; stir well to combine.
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4
Stir in the remaining flour, 1/2 cup at a time, beating well after each addition.
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5
When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
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6
Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil.
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7
Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
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8
Divide the dough into four equal pieces, divide each of these pieces into four pieces and then divide each of these 16 pieces in half to make 32 pieces.
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9
Form each piece into a round and place on lightly greased baking sheets.
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10
Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes.
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11
Meanwhile, preheat oven to 375 degrees F (190 degrees C).
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12
Bake in preheated oven for 10 to 15 minutes, or until golden brown.
