Prepare the baking pan by brushing it with melted butter.

Peel and cut the pumpkin into bite-sized pieces. Microwave for 3–4 minutes until soft, then mash into a smooth paste. Set aside 70g of the paste.

Warm the milk in the microwave for 40–60 seconds until lukewarm. Mix in dry yeast and sugar until dissolved.

Combine bread flour and salt in a bowl. Add the yeast mixture and mix until a dough forms.

Transfer the dough to a work surface, add the pumpkin paste, and knead until smooth. Add butter and knead for 10–15 minutes until elastic.

Place the dough in a bowl, cover with plastic wrap, and let it rise at room temperature for 40–50 minutes until doubled in size.

Punch down the dough gently, divide into 16 equal pieces, and shape each piece into a ball. Arrange them in a 4x4 grid in the prepared pan.

Cover the pan and let the dough rise again for 25–30 minutes until slightly larger.