In a small saucepan, combine 160g pumpkin puree, 100g water, and 35g rolled oats. Cook over medium-high heat for 3-5 minutes and then transfer to the Kitchenaid mixing bowl.

Next, pour 125 grams of whole milk over the top of the pumpkin oat and mix. Add the 50 grams of brown sugar and 3 grams of cinnamon and mix. After this, mix in 7 grams of yeast.

Add the 50 grams of room temperature salted butter, room temperature egg, and mix to combine

Finally, add 480 grams of bread flour and salt. Mix until a dough forms and then let the mixer run for 8 minutes, kneading the dough.

Remove from the mixer and place in a lightly oiled bowl. Cover it with plastic wrap and let the dough rise somewhere warm for 1 hour.

Line the Challenger Breadware Pan with a piece of parchment and lightly oil it. Or, if you're using a 9"x13" dish just lightly oil the bottom and sides of it.

After the hour rise, remove the dough from the bowl and divide it into 12 equal pieces. Shape the dough into tight balls and place them in your prepared Challenger Breadware Pan. Cover it with the lid (or plastic wrap if using the 9"x13" pan) and let the rolls rise for another 1 1/2 hours.

Towards the end of the rise time, preheat the oven to 375 degrees.

After the second rise, mix 1 egg with 1 tbsp of water and egg wash the tops of the rolls. Replace the lid and place it in the oven. Bake for 30 minutes with the lid on and 5 minutes with the lid off. (For the 9"x"13" pan bake uncovered for 35 mins)

Once the rolls are a nice golden brown, remove them from the oven and carefully slip them out of the Challenger Breadware Pan onto a cooling rack to cool. Brush the tops of the rolls with 1 tbsp of melted butter if you'd like.

Serve with your meal and enjoy!