Sift all purpose flour in a bowl.

Add salt, sugar, yeast, spice mix and oil.

Then add pumpkin puree but little at a time.

Mix it.

Likewise keep on adding more pumpkin puree and keep mixing to ensure how much puree the flour will accomodate. In our case, whole 1 cup of puree got into the dough.

Initially the dough with be quite sticky but keep kneading.

After 8-10 minutes of kneading, dough will turn smooth. This dough really needs to be kneaded well.

Put this dough in a greased bowl and cover the bowl cling film or airtight lid.

Leave the dough to rise at some warm place in the kitchen for 1:30 to 2 hours. This duration may vary depending upon weather conditions. If it is hot, it will be fermented earlier otherwise will take more time in winters.

After 2 hours, dough will be double in size.

Pinch the dough to release the air and knead it again for 2 minutes.

For dividing the dough in equal portions, we have weighed the entire dough which came to 626 grams.

Divided the dough in 10 equal portions of 62 grams each and a bit of extra, making 11 rolls.

Roll each portion one by one into a smooth ball.

Arrange each ball on baking tray lined with greased butter paper or silicon mat. As our tray can't accommodate all 11 balls, we baked these rolls in 2 batches.

Grease the tip of the scissors with oil.

Firstly mark 4 cuts on the sides of the ball exactly opposite to one another but let the ball remain intact from the middle.

Then mark 4 more cuts, each between every 2 cuts made earlier.

Also mark a very light cut in the top middle of the ball with a greased knife tip.

Cover the balls with cling film or kitchen towel and eave them to rest for 30 minutes.

After 30 minutes, size of each ball must have been enlarged.

Brush each ball with milk (vegan) in which sugar is already mixed.

Place the baking tray in the preheated oven in the middle rack and bake @180°C for 30-35 minutes with both the rods on. If you find that balls are properly baked but still white on the top, switch the oven settings to only top rod on, shift the baking tray on top rack and bake for 1 or 2 minutes only on highest temperature (@230°C). But you have to be extra careful at this stage because balls can burn in fraction of seconds.

Once done, take them out and brush butter (vegan) on each of them.

Insert the pumpkin seed on each of the ball to make it look like real pumpkin.

Thereafter remove the rolls and arrange on cooling rack to cool down completely.

Pumpkin rolls are ready to enjoy.