To a large mixing bowl, add the warm milk and sprinkle the yeast on top. If using active dry yeast, cover and let it proof for 10 minutes. If using instant yeast, not necessary.

To the milk and yeast, add the egg, unsalted butter, brown sugar, and pumpkin puree. Beat together until smooth.

To the wet batter, add the all purpose flour, salt, and pumpkin pie spice. Bring the dough together using a hook attachment on a stand mixer or use a wooden spoon/rubber spatula. Knead for about 5 minutes or until the dough is very soft, smooth, and elastic. It will stick to the sides of the bowl a bit and that’s normal! If it is too sticky or too dry, add a tablespoon of flour or milk respectively.

Transfer the dough to a greased bowl and cover to rest in a warm place until doubled in size, about an hour.

After the dough is proofed, punch it down.

Preheat oven to 350°F.

Divide the dough into individual pieces, about the size of a golf ball. Flour your hands and surface as necessary.

Grease a 9x13 baking pan or dish with olive oil and add the divided rolls in. Cover and let it rest in a warm place for about half an hour until puffed up.

Once proofed, pop in the oven to bake for 20 to 25 minutes until golden brown on top.

While they bake, make the herb butter. To a pan over medium heat, add the butter and melt down.

Once melted, add in the garlic cloves, salt, sage, and rosemary. Toast for about 3 minutes and then take off the heat.

When the rolls come out of the oven, brush with the butter and serve warm!