Step 1

Pour hot milk in a large mixing bowl, add butter and stir to melt. Add sugars, pumpkin puree, salt to the milk and butter mixture; mix well.

Step 2

In a small bowl, combine lukewarm water, yeast, and 1 tsp sugar. Wait 5- minute for yeast to proof. When it gets foamy, add it to the pumpkin mixture, and add the egg; mix well. Add the flour gradually and mix with a wooden spoon until well combined. The dough will be sticky.

Step 3

Using electric mixer with a dough hook attached, beat the mixture on the low-speed setting until the dough itself pulls from the side of the bowl, about 5 minutes. You can add a little more flour if the dough seems too wet.

Step 4

Turn the dough out to a wooden board dusted with a little flour. Knead with hand for 1 minute. Form the dough into a ball shape, place in a greased bowl and cover with a cloth. Let it rise in a warm place until it doubles in volume, about 1 hr.

Step 5

Punch the dough to deflate. Knead the dough for a few seconds on a wooden board. Divide the dough into half and cut each dough half into 15 pieces, total of 30 pieces.

Step 6

Roll each dough piece into a ball shape with your hand. Flatten the piece with palm of your hand a little. Using a knife, give 8 cuts on the edge to mimic flower pedals but leave the center uncut.

Step 7

Poke the center with your finger to give a deep indentation. Repeat the same procedure to the remaining pieces.

Step 8

Place them, 2-inch apart, on a baking sheet lined with parchment paper or baking mat. Let them rise again until they become double in volume, about 45 minutes.

Step 9

Preheat oven 350ºF. If the center indentation doesn't look obvious on the rolls, poke them again with your finger. Brush with egg wash and bake for 9-12 minutes, until the top gets slightly golden.

Step 10

Brush the hot rolls with melted butter immediately. Insert the pecan slices on the center of the rolls to mimic the stem.