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Scald milk with sugar, butter and salt in a medium saucepan until butter is melted. Set aside to cool slightly (110-115 degrees).
Place the cooled mixture into the bowl of a stand mixer fitted with a beater blade and add the pumpkin puree and one egg. Mix until smooth, and then add the flour, yeast, curry powder and cinnamon. Mix until well blended, then remove beater blade from mixer and replace with the dough hook.
Knead the dough for 5 minutes on medium speed, adding additional flour if dough becomes sticky.
Oil a large bowl and place the dough in the bowl, turning to coat all sides. Cover loosely with plastic wrap or with a clean towel and set aside to rise for 45 minutes, until doubled in bulk.
Punch dough down, divide dough in fourths and roll each fourth into a 12-inch log. Cut logs into 6 2-inch pieces. Form each piece of dough into a smooth ball and place on silicone mat or parchment paper-lined baking sheets.
Let rise for 20 to 30 minutes, until almost doubled in size.
Preheat oven to 375 degrees F. Beat the remaining egg in a small bowl and brush some of the beaten egg on each roll.
Bake for 15 minutes, until puffed and golden brown.
NOTE : Thirty dinner-sized rolls can be made by dividing the logs of dough into 12 1-inch pieces and baking 10 to 12 minutes.