In a small saucepan, combine 2 tablespoons of water, 4 tablespoons of Organic Valley Grassmilk, and 2 tablespoons of flour. Whisk together over medium heat for about 3 minutes, until sticky and well combined. Set aside to cool slightly.

In a stand mixer with a dough hook, combine 1/2 cup of Organic Valley Grassmilk, 3 ½ cups of flour, instant yeast, sugar, pumpkin puree, salt, melted butter, egg, and the warm flour mixture from the saucepan. Using the dough hook, combined the ingredients until a sticky dough forms.

Roll dough into a ball and place in a lightly greased bowl. Cover and rest the dough, allowing it rise for 1 hour.

Cut the risen dough into 8 or 9 pieces, roll into balls and place in a lightly greased 9” round baking dish. Cover the dish and let the rolls rise for another 45 minutes.

Preheat oven to 350 degrees. Using a pastry brush, lightly coat the top of the rolls with an egg wash. Bake rolls for 25 minutes. Cool slightly before serving.