Prepare Brown Butter: Melt 1/2 cup of unsalted butter in a saucepan over medium heat until golden brown and nutty.

Activate Yeast: Combine 2 1/4 tsp yeast, 1 1/2 tbsp sugar, and 1/4 cup lukewarm milk in a stand mixer. Let it sit for 5-10 mins until foamy.

Mix Dough: Add brown butter, 2 cups flour, 1 egg, 1/2 cup pumpkin puree, 3/4 tsp salt, 1 1/2 tsp rosemary, and 3/4 tsp cardamom to the yeast. Mix for 20-25 mins.

First Proof: Cover the dough and let it proof in a warm spot for 45 mins to 1 hour, or until doubled in size.

Shape Rolls: Transfer the dough to a floured surface, divide into 8 pieces, and shape into balls. Place in a greased baking tin.

Second Proof: Cover shaped rolls with a towel and let them proof for another 45 mins to 1 hour. Preheat oven to 375°F.

Bake: Brush rolls with egg wash and bake for 20-25 mins until golden brown and sound hollow when tapped.

Cool: Let the rolls cool in the tin for a few minutes before serving.