Activate Yeast: In a stand mixer bowl, combine warm whole milk, active dry yeast, and honey. Let it sit for 5 minutes until frothy.

Mix Dry Ingredients: Whisk together all-purpose flour, bread flour, and fine sea salt in a separate bowl.

Combine Ingredients: Add egg and pumpkin puree to the yeast mixture. Mix well and gradually add the flour mixture.

Knead Dough: Mix in softened butter until the dough is smooth and elastic, about 10 minutes.

First Rise: Transfer the dough to a greased bowl, cover, and let rise until doubled, about 2 hours.

Shape Rolls: Punch down the dough, divide into 12 pieces, and shape into balls. Place in a greased baking pan.

Second Rise: Cover the pan and let the rolls rise until puffy, about 1 hour.

Preheat Oven: Preheat oven to 375°F and prepare the egg wash.

Bake: Brush rolls with egg wash and sprinkle with pumpkin seeds if desired. Bake for 20 to 22 minutes.

Cool and Serve: Allow rolls to cool in the pan for 5-10 minutes before transferring to a wire rack.