At first in a small bowl proof yeast in 1/4 cuplukewarm milk with a teaspoon sugar.
Now place the pumpkin puree in a mixing bowl then pour the remaining milk. Add butter and stir to melt. Add sugars, salt to the milk and combine well.
Now add the yeast soaked milk in the mixing bowl & give it a mix. Now add the flour.
Next mix everything by using your hand.You need need to incorporate everything & make a dough
Turn the dough out to a wooden board dusted with a little flour. Knead with hand for 1 minute. Form the dough into a ball shape, place in a greased bowl and cover with a cling wrap. Let it rise in a warm place until it doubles in volume, about 1 hr.
Now prepare the Paneer stuffing for the bread. First scramble the Paneer & keep aside. In a pan heat up some oil,add onions & capsicum.Cook until the onions turn translucent.
Next add 1 teaspoon ginger-garlic paste & stir. After that add all the powdered spices & mix everything together. Finally add scrambled paneer to it then stir & mix.
After an hour uncover the dough & Punch the dough to deflate and knead it for a few seconds on a wooden board.
Now make 8 equal size piece from the dough.Roll each piece into a ball shape with your hand. Flatten the piece with palm of your hand a little then put 2 teaspoon Paneer stuffing over it & tuck the open edges properly.
Using a knife, give 6 cuts on the edges to mimic pumpkin but the leave center uncut.
Poke the center with your finger to give a deep indentation, and repeat the same procedure to all the other pieces.
Place them, 2" apart, on a baking pan lined with parchment paper or baking mat, and let them rise again to be doubled, about 45 minutes.
Preheat oven 180C for 20 minutes.
If the center indentation is not obvious on the rolls, poke them again with your finger.Brush with egg wash then bake for 10-12 minutes.
Now that all the pumpkin dinner rolls are ready,brush the rolls with melted butter & insert pecan halves on top to mimic pumpkin stem.
