• Heat the milk, butter, and honey until the butter melts.  Remove from the heat and add the instant mashed potato flakes.  Whisk all together.  Let cool to room temperature.
• In the meantime, add the pumpkin, 1 egg, and vanilla the mixing bowl. Whisk to blend completely.  
• Add the room temperature milk mixture, whisking to combine completely.
• Combine the flour, instant yeast, salt, (be sure to put them on opposite sides of the bowl) cinnamon, ginger, nutmeg and cloves.  Whisk to combine.  
• Add the flour mixture all at once to the mixing bowl and beat on low to combine. Raise the speed to medium and beat for 3 minutes.  The dough should clean the bowl.  
• Spray a container at least 3 times as big as the dough with a non-stick baking spray.  Place the dough in it, cover with plastic wrap and put a lid on the container.  
• Let it rise at room temperature for 2 ½ to 3 hours until doubled.  Refrigerate overnight or 4 to 6 hours until completely chilled before shaping.  
• Preheat the oven to 350°F.  Line a half sheet pan or baking sheet with parchment paper.  
• Divide the dough into ten 90 grams or 3 ounce pieces.  If not using a scale, roll the dough into a 10" log and cut it into 10 pieces.  
• Taking one piece at a time, shape it into a round and flatten it slightly, gather the edges into the center and pinch them together securely.  
• Turn the roll over and finish shaping the roll by cupping your hand over it and rolling it, seam side down, counter-clockwise in a circular motion five or six times.  Repeat if necessary to make sure the bottom is sealed together.
• Place on the baking sheet.  Repeat with the remaining 9 rolls.
• Cover and let rise until doubled, about 2 hours.  Shortly before the rolls are finished rising, preheat the oven to 350F.  Alternatively, place the sheet pan in an oven with only the light on.  The rolls will rise in about 45 minutes to an hour.  Remove from the oven to preheat it.
• Brush the dinner rolls with the beaten egg at once while the oven is preheating.  For a deeper color and shine, brush again just before they go into the oven.  
• Bake for 20 to 25 minutes until golden brown and baked through.  A thermometer will register 200°F. 

Breakfast Rolls

• As soon as the rolls are brushed with the egg, cover half of the roll with Swedish Pearl Sugar.  This is easiest done by cupping your hand directly behind the roll but not touching it.  Sprinkle the sugar on.  Turn the baking sheet around and repeat to cover the other side.  Pat the sugar gently, but firmly to make sure it adheres to the egg.
• Bake both the Pumpkin Dinner Rolls and the Breakfast Rolls for 20 to 25 minutes or  until a thermometer registers 200°F.

Honey Butter

• Combine softened butter and honey together.  Serve with either roll.