In a saucepan, whisk together the tangzhong ingredients until the flour dissolves. Place the saucepan over medium-low heat and stir the mixture frequently. In about 30 seconds to 1 minute, the flour will start to thicken. Stir constantly until the watery liquid absorbs into a thicker paste. Turn off the heat and transfer the tangzhong to a bowl to cool.

Heat the milk in the microwave for 30 seconds, until it reaches 110ºF to 120ºF. Mix in the granulated sugar with the yeast and let it sit for 5 minutes. The yeast should foam up at the top, an indication that the yeast is still active. (See note 4 about using instant yeast)

Grease a mixing bowl with oil (any oil) and set it aside.

In the bowl of a stand mixer, whisk together the flour (for the dough), cinnamon, ginger, nutmeg, cloves, salt, and brown sugar. Then, add the tangzhong, milk and yeast mixture, pumpkin puree, melted butter, and egg.

Lightly flour your hands and work surface. Then, transfer the dough to your work surface and knead a few times. If the dough is still feeling sticky, work in a few teaspoons of flour. Shape the dough into a ball and transfer the dough into the greased mixing bowl. Cover the bowl and let the dough rise for an hour in a warm place.

Grease a 9x13-inch pan with oil and line with parchment paper along the long side of the pan.

Punch down the excess air in the dough and divide into 15 pieces of about 72 to 76 grams each. Shape each piece of dough into a ball. Use your fingers to knead a piece of dough a few times to press out any air pockets. Then, cup the dough in the palm of one hand and use the other hand to pull the seams together. Place the roll, seam side down onto the lined baking pan. Repeat this process for the remaining pieces of dough.

A few minutes before the rolls are done baking, prepare the honey butter topping. Add all the ingredients in a microwave-safe bowl. Microwave for 15 to 20 seconds and stir until all the butter is melted and the honey is incorporated. You can also do this in a saucepan at low heat. Don’t overheat the mixture in the saucepan because the honey can stiffen.

Remove the pan from the oven. While the rolls are still hot, brush the honey butter topping over the rolls. You’ll likely have excess honey butter.

Let the rolls cool in the pan for 5 minutes. Lift the parchment paper to transfer the rolls to a cooling rack. Let the rolls cool for 10 minutes before serving.

Serve the bread rolls warm with salted butter or any remaining honey butter. Store the rolls in an airtight container overnight or in the refrigerator if you don’t plan on finishing them for a few days. Reheat the rolls in the oven at 325ºF (160ºC) for 10 minutes.