Place the milk in a small saucepan and cook over medium heat, stirring occasionally, until it begins to steam. Remove from heat and let cool 2-3 minutes.

Meanwhile, combine the flour, salt, yeast, rosemary, and sage in a large bowl.

Add the brown sugar, butter, and cinnamon to the flour mixture and mix until blended.

Stir in the pumpkin puree, eggs, and half of the milk.

Add in the remaining milk, a little at a time, until a sticky dough forms.

Turn the dough onto a floured surface and knead for 5 minutes. The dough should be smooth and stretchy.

Form the dough into a ball, place into a bowl sprayed with cooking spray, and cover with plastic wrap. Let the dough rise in a warm place until it doubles in size, about 1 hour. Alternatively, you can place the dough in the refrigerator over night, just remove and bring the dough to room temperature before continuing on.

Butter a 9 x 13 inch baking dish.

Once the dough has rise, turn onto a floured surface and punch it down.

Divide the dough into 12 equal pieces. Roll each piece into a tight, smooth ball.

Place the rolls into the prepared pan and cover with plastic wrap. Let the rolls rise in a warm place until the sides of the rolls are touching, about 45 minutes.

Preheat the oven to 375 degrees. Bake the rolls for 15 minutes or until the are browned on top.

Remove from the oven and cool for 5 minutes.

Brush the tops of the rolls with the melted butter and sprinkle with the sea salt.

Serve with butter or cinnamon honey butter.