Mix flour, starter, milk, and pumpkin puree. Autolyse for 30 minutes - 1 hour

Knead slowly while adding the salt, honey, melted butter, and egg.  This works best with a stand mixer, but you can definitely do it by hand in a large bowl.

Continue kneading until everything is well combined and the dough is very elastic, smooth, and glossy.

For the next 30 minutes, stretch and fold the dough every 15 minutes

For the next 2 hours, stretch and fold the dough every 30 minutes

Allow the dough to rise for 2-3 hours, or until doubled in size

Now it is time to shape the dough→ turn it out and divide into 8-12 equal pieces. You can decide based on how large you want your rolls to be and how much space you have for them in our baker. I use a 9×13 stone baker for this recipe and ended up with 12 rolls

Grease your baking dish with a layer of butter

Without using any flour, shape each piece into a tight ball, being careful not to de-gas the dough -> keep your hands wet to avoid sticking

Place each ball in the baker in rows, I like to do 3 to a row

Cover the rolls and refrigerate for 8-24 hours

On bake day, bring out the rolls and allow them to rise and get puffy for a few hours

After a few hours, the rolls should be puffy and almost doubled in size from when they were shaped

Preheat the oven to 350 F and brush the rolls with a tablespoon or two of melted butter

Bake rolls uncovered for 30 minutes

When the rolls are done they should be puffy and golden

When they come out of the oven, you can sprinkle them with a little bit of salt or brush with more butter

Let rest for a few minutes before serving