In the bowl of a stand mixer fitted with a dough hook, pour the water, sugar and yeast. Allow to stand for 5 minutes until foamy.

Add the flour and salt and start mixing on low speed until the dough comes together.

Add the butter and pumpkin puree and allow to knead for 5 minutes until a soft, elastic dough is formed. The dough will be slightly sticky.

Cover and allow to rise for 1 hour at room temperature.

Divide the dough into 10 equal pieces (this will result in medium rolls. Roll 8 balls for larger rolls and 12 for small rolls.) Roll each into a ball and place in a greased loaf pan.

Preheat the oven to 180°C.

Cover and allow to proof for another hour while the oven preheats. 

Melt 2 tablespoons of the butter and mix with 2 teaspoons of chopped sage. In a separate bowl, mix the softened butter and remaining sage with salt and pepper. 

Place the bread rolls in the oven to bake for 20-25 minute or until the rolls are risen, golden brown and sound hollow when tapped on the bottom.

Remove from the oven and brush with the melted butter.

Allow to cool for 20 minutes before serving with the softened sage butter.