In a large mixing bowl or electric mixer with a dough hook, combine instant yeast, warm milk, large egg, pumpkin puree, vegetable oil, all-purpose flour, packed brown sugar, kosher salt, and minced fresh rosemary. Mix on medium speed for about 10 minutes or until a smooth, elastic dough forms.

Lightly grease a large bowl and place the dough inside, coating it with oil. Cover with a clean kitchen towel and let rise in a warm place until doubled in size, about 60-75 minutes.

After the dough has risen, punch it down gently to deflate it. Divide into 12-16 equal pieces, shape into balls, and place in greased baking pans. Cover loosely and let rise for another 45 minutes.

Preheat your oven to 350°F (175°C) as the rolls are rising.

Once preheated, bake the rolls for approximately 20 minutes until golden brown and sound hollow when tapped.

Remove from oven, brush with melted butter, sprinkle with salt if desired, and cool on wire racks.