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Warm the milk in a bowl in the microwave for just about 1 minute until it is warm. Pour it into a large bowl.
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Add in the sugar and salt, then stir the mixture. Allow it to sit until it is warm, but not too hot (if you have a thermometer, it should measure about 105-110 degrees in order activate the yeast). Add 1 package of instant yeast right to this milk.
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Heat the water and milk in the microwave for about 1 minute until it is warm (about 105-110F). Stir in the sugar and salt and add 1 packet of active dry yeast. Pour this mixture into the bowl of your stand mixer.
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Add the softened butters and pumpkin puree and mix until it's well-combined.
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Gradually add in the flour, 1 cup at a time and mix until the flour is fully incorporated. Switch to a dough hook or turn the dough out onto a floured surface and knead the bread until it's smooth and elastic, about 7 minutes. Add flour as needed. The dough should still feel sticky, but it will not stick to your hands.
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Place the dough in a greased bowl and cover it. Allow the dough to rise in a warm place until it has doubled in size, about 45 minutes.
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Split the dough into golf ball sized balls and place 18 in a greased 9x13 pan, about an inch apart. They should not be touching at this point.
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Cover and rise in a warm place until the dough balls have doubled in size again.
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Bake at 350F for 25 minutes or until lightly browned, and then brush the tops with melted butter.