Pumpkin Cinnamon Rolls with Brown Butter

Instructions:

1. Combine 1/4 cup bread flour and 1/2 cup milk in a small saucepan over medium heat. Whisk constantly for 2-3 minutes until the mixture thickens into a cohesive, translucent paste. Remove from heat and let cool for 10 minutes.
2. In a stand mixer, combine warm milk, maple syrup, and yeast. Let it sit for 5 minutes until foamy. Add the cooled Tangzhong, pumpkin puree, egg, and brown butter.
3. Gradually incorporate the 3 1/2 cups bread flour and salt using the dough hook. Knead on low for 5-7 minutes until the dough is smooth, elastic, and slightly tacky.
4. Place the dough in a lightly greased bowl and cover with a damp towel. Let it rise in a warm spot for 1-2 hours until doubled in size, or refrigerate overnight for a cold-proof.
5. Punch down the dough and roll it out on a floured surface into a rectangle.