Prepare your yeast mixture by mixing together the milk, butter, and granulated in a small bowl. Microwave until the liquid reaches at least 115-120F degrees. You do not want it to be warmer than 120F degrees because the yeast will not activate. Mix in the yeast and pour into a large mixing bowl. Allow the mixture to set for 10 minutes to allow the yeast to activate and foam.

Using a paddle attachment on a stand or a handheld mixer, mix in the egg and pumpkin puree.

Using the dough hook, slowly add in the flour, ½ cup at a time, then add in the pumpkin pie spice. Knead the dough for 10 minutes on low. Place a kitchen towel on top of the mixing bowl and allow the dough to rise for 60-90 minutes, or until the dough has doubled in size. Once the dough has doubled, punch the dough, and allow it to rise for another 30 minutes.

Flour your counter top and place the dough on top, cut into 9-10 pieces. I cut mine into 8 pieces and the rolls are pretty huge. Roll each piece of dough into a roll form, making sure to tuck the edges underneath the roll.

Place the rolls into a 9x9 baking dish, cover them with the kitchen towel again and allow them to rise for another 60-90 minutes, or until they have doubled in size.

Preheat oven to 375 degrees and allow the rolls to bake for 15-17 minutes, or until the tops have browned.