In a small bowl, combine warmed whole milk, active dry yeast, and honey. Whisk gently and let sit for 5 minutes until foamy.

In a large bowl, whisk together all-purpose flour, bread flour, and salt.

Stir in the yeast mixture, egg, and pumpkin puree. Gradually add the flour mixture and butter, mixing until smooth and elastic.

Transfer the dough to a greased bowl, cover with a towel, and let it rise in a warm place for about 2 hours.

Punch down the dough, divide into 12 equal pieces, shape into balls, and place on a greased pan to rise for another hour.

Preheat oven to 375°F. Prepare egg wash with egg, water, and honey, brush over the rolls, and sprinkle with pumpkin seeds.

Bake the rolls for 20 to 22 minutes until golden brown and hollow-sounding when tapped.