Pumpkin Rolls with Rosemary and Sea Salt

• 1/2 cup water
• 1/4 cup milk
• 2 1/2 tsp  Instant Rise yeast
• 1/3 cup sugar
• 2 large free-range eggs
• 1 1/2 tsp Salt
• 6 Tbsp softened butter
• 2 1/2 tsp fresh rosemary, finely chopped + extra for topping
• 1 cup pumpkin
• 4 1/2-5 cups all-purpose flour

 I made these into 12 rolls which were big.  Shape into any size you like.

 Cover the rolls and let them rise until doubled.  Brush the tops with a beaten egg mixed with 1 tsp. of water and sprinkle with more chopped rosemary and flaked sea salt.

Bake them at 350 degrees for about 30 minutes until golden.  The time depends on the size and shape of the rolls.

Cool on a rack.  I gave these to the workers at my daughter's place and they loved them.