In a large bowl, stir together yeast, water, and honey. Let sit 5-10 minutes, or until foamy.
Stir in pumpkin puree, dry milk, butter, brown sugar, and eggs until combined.
Add 2 cups all-purpose flour, whole wheat flour, salt, and pumpkin pie spice. Stir to combine.
Continue adding in enough all-purpose flour to make a soft dough.
Knead dough for about 3-5 minutes, or until smooth and elastic.
Place in a lightly greased bowl, and cover.
Let rise until double, about 1-1 ½ hours.
Turn dough onto lightly floured surface, and divide into three pieces.
Cover, and let rest 10 minutes.
Meanwhile, beat cinnamon honey butter ingredients together. Set aside.
Roll each piece of dough into 12-inch circle.
Spread with 1/3 of cinnamon honey butter, and cut into 12 pieces.
Repeat with remaining two pieces of dough and remaining cinnamon honey butter.
Place shaped rolls on greased baking sheets, point side down, about 2-3 inches apart.
Cover, and let rise about 30 minutes.
Preheat oven to 375 F.
Bake rolls for about 12-15 minutes, or until light golden brown.
Brush warm rolls with additional melted butter.
Video
[adthrive-in-post-video-player video-id="B3aMIsjk" upload-date="2019-10-30T01:24:45.000Z" name="HOW TO SHAPE DINNER ROLLS" description=" Video showing how to shape dinner rolls"]
Notes
Yeast: A package measures 2 1/4 teaspoons of yeast.
Warm water: Using water that's the correct temperature is key. Too hot, the yeast will die. Too cool, the rolls will take longer to rise. I recommend using a kitchen thermometer. However, if you don't have one, the water should feel like warm bath water, and if it's too hot for you, it's too hot for the yeast.
Pumpkin puree: Be sure to use pumpkin puree, not pumpkin pie mix.
Butter: I like to use salted butter in this recipe. Feel free to use unsalted if you prefer.
Brown sugar: I don't pack the sugar for this recipe. However, you can pack the sugar if you want a slightly sweeter roll.
Flour: You can use all all-purpose flour if you prefer.