Start by placing unsalted butter in a light-colored pan over medium heat. Stir constantly until the butter melts and turns a golden brown color with a nutty aroma, about 5-7 minutes. Remove from heat and let it cool while preparing the rest of your ingredients for the Rosemary Pumpkin Dinner Rolls.

In the bowl of a stand mixer, combine the warm milk, sugar, and yeast. Let this mixture sit for 5-10 minutes until it becomes frothy, which indicates that the yeast is active and ready to help your dough rise.

Once the yeast is activated, add the cooled brown butter, flour, egg, pumpkin puree, salt, dried rosemary, and ground cardamom to the mixer bowl. Using a dough hook, mix on medium-low speed for about 20-25 minutes until the dough becomes smooth and elastic.

Transfer the dough to a lightly greased bowl and cover it with a clean kitchen towel or plastic wrap. Set it aside in a warm area to rise until doubled in size, approximately 45-60 minutes.

After the dough has risen, lightly flour your work surface and turn out the dough. Divide it into eight equal pieces and shape each piece into a smooth ball. Place the shaped rolls into a greased baking tin, making sure they have enough space to expand.

As your rolls near the end of their second rise, preheat your oven to 375°F (190°C).

In a small bowl, beat together the remaining egg and milk to create an egg wash. Brush the egg wash over each roll to give them a shiny, golden finish when baked.

Carefully place the baking tin in the preheated oven and bake the rolls for 20-25 minutes until golden brown on top and sound hollow when tapped on the bottom.

Allow the rolls to cool in the tin for a few minutes before transferring them to a wire rack. Serve these warm, buttery Rosemary Pumpkin Dinner Rolls slathered in butter or alongside your favorite soups or sauces.