Pumpkin Rolls

If using fan (convection), bake the rolls on the middle rack for even browning.

Whisk the dry ingredients briefly with a whisk so the baking powder is evenly distributed.

If the pumpkin is very watery, press out some of the liquid first so the dough doesn't become too soft.

Only knead as long as necessary; this keeps the rolls tender and prevents them from getting tough.

A kitchen scale helps to make the rolls evenly sized.

Leave some space between the rolls so they don't stick together while baking.

If they brown too quickly on top, loosely cover them with parchment for the last minutes.

Let them cool on a wire rack so the bottoms stay nicely dry.