Melt 2 tablespoons of unsalted butter in a medium saucepan over medium heat for about 5-7 minutes until golden brown.

Combine 2 1/4 teaspoons of active dry or instant yeast with 1 1/2 tablespoons of granulated sugar and 1/4 cup of lukewarm milk. Let sit for 5-10 minutes until foamy.

Add cooled brown butter, 2 cups of all-purpose flour, 1 egg, 1/2 cup pumpkin puree, 3/4 teaspoon salt, 1 1/2 teaspoons dried rosemary, and 3/4 teaspoon ground cardamom. Knead for 20-25 minutes until smooth.

Cover the bowl and let the dough rise in a warm place for 45 minutes to 1 hour until doubled.

Transfer the dough to a floured surface, punch it down, divide into 8 pieces, and shape into smooth balls. Place in a greased baking tin and let rise for another 45 minutes to 1 hour.

Preheat your oven to 375°F (190°C). Whisk together 1 egg and 1 tablespoon of milk for the egg wash, then brush over the rolls.

Bake for 20-25 minutes until golden brown and sounds hollow when tapped. Let cool slightly before serving.