In a large mixing bowl, combine warm whole milk, active dry yeast, and honey. Whisk gently and allow to sit for 5 minutes until frothy.

In a separate bowl, whisk together all-purpose flour, bread flour, and fine sea salt.

Once the yeast mixture is frothy, add the egg and pumpkin puree. Mix well and gradually add the flour mixture, stirring until a shaggy dough forms.

Add the softened unsalted butter to the dough and mix on medium speed for 10 minutes until smooth and elastic.

Transfer the dough to a greased bowl, cover it, and let rise in a warm area for about 2 hours until doubled in size.

Gently punch down the dough, divide into 12 equal pieces, and shape into balls. Place in a greased baking pan and let rise for 1 hour.

Preheat the oven to 375°F. Prepare an egg wash with an egg and a splash of water.

Brush the rolls with egg wash, sprinkle with pumpkin seeds and sugar, then bake for 20-22 minutes until golden brown.