4 cups all purpose flour ((I used 2cups wholewheat flour and 2cups all purpose flour))
2½ tsps yeast (Instant)
0.25 tbsp brown sugar
0.5 cup milk (Lukewarm)
4 tbsps unsalted butter (, softened)
2 tsps salt
2 tsps pumpkin pie spice ((homemade or storebought))
2 eggs (Large (I used 2tbsp egg replacer whisked with 6tbsp water))
0.75 cup pumpkin (Puree)
Combine all the ingredients for the dough in a large bowl or the bowl of a stand mixer. Mix and knead to make a soft and smooth dough.
Transfer the dough to a greased bowl and allow to rise for 60~75minutes, until it's puffy though not necessarily doubled in bulk.
Gently deflate the dough and transfer to a lightly greased work surface. Divide the dough into 24 equal pieces. Form and roll each piece into a smooth ball.
Lightly grease 2 9" round cake pans or square baking pans. Space 12 rolls in each pan. Alternately place all the 24 rolls in a 9"x13" baking pan.
Cover the pans and set aside to rise until they're very puffy and crowded against each other; about 1~2hours.
Preheat the oven to 350°F.
Uncover the rolls and bake them for 20 minutes. Lightly tent with an aluminum foil and bake for an additional 5 minutes or so, or until the edges of the center bun spring back when touched lightly.
Remove the buns from the oven and brush with melted butter, if desired. Turn them over on to a wire rack after couple of minutes. Serve warm. Store completely cooled rolls, wrapped well at room temperature for 3~4 days. For longer storage, wrap and well and freeze.