Add milk to a 2-cup microwave-safe measuring cup, or microwave-safe bowl.

Add 2 tbsp. butter and heat on high power to melt butter, about 45 seconds. Stir until butter has melted smoothly into the milk.

Add the egg, pumpkin puree, and whisk to combine.

Return measuring cup to microwave and heat for about 15 seconds to warm mixture up. This will help to activate the yeast; set aside briefly.

To the bowl of a stand mixer fitted with the dough hook or large mixing bowl for hand kneading, add flour, yeast, sugar, salt, pumpkin pie spice, and nutmeg.

Pour wet pumpkin-milk mixture over the dry ingredients.

Turn mixer to low speed, and knead for 5 to 8 minutes, or until dough is smooth and has come together. This is not a sticky dough and if your dough is sticky, tacky, or gloppy, add additional flour, 1 tablespoon at a time, until dough is no longer sticky. Don’t over-flour your dough because it creates rolls that are dense and heavy.

Turn dough out into a mixing bowl that’s been lightly sprayed with cooking spray. Flip dough over once so both sides are lightly greased, and cover bowl with plastic wrap.

Place bowl in a warm, draft-free environment until dough has nearly doubled in bulk, about 45 to 60 minutes. Do not go by time elapsed on the clock. Wait until dough has nearly doubled in size, and if it takes longer than an hour, that’s fine.

Punch dough down and turn it out onto a nonstick surface.

Divide dough into 8 to 12 equally-sized portions, rolling each portion into a ball.

Place dough balls into a foil-lined and cooking sprayed 9-inch square pan.

Cover pan with a sheet of foil, place pan in a warm, draft-free environment until dough has nearly doubled in bulk, about 45 minutes. In the last minutes of rising, preheat oven to 375F.

Melt butter in small microwave-safe bowl, about 45 seconds on high power.

Add the honey and stir to combine.

Before baking, generously brush dough with honey butter; reserve any extra and brush it on after baking.

Bake in the preheated oven for 15 to 17 minutes, or until puffed, golden, domed, cooked through, and when tapped, the rolls should sound hollow.

Allow rolls to cool in pan until they’re cool enough to handle before serving. Rolls will keep airtight at room temperature for up to 4 days.