In a large bowl, mix yeast, salt, nutmeg and 3 cups flour.
In a small saucepan, heat milk, butter and honey to 110°F.
Add to dry ingredients; beat on medium speed for 2 minutes.
Add pumpkin and beat on high for 2 minutes.
Stir in enough remaining flour to form a soft dough (the dough will be sticky).
Turn dough onto a floured surface and knead until smooth and elastic, about 6-8 minutes.
Place dough in an oiled bowl, turning once to coat the top.
Cover and let rise in a warm place until doubled, about 1 hour.
Turn onto a lightly floured surface, punch the dough down. Divide and shape into 24 balls.
Grease 2 x 9-inch cast-iron skillets or round baking pans and place 12 dough balls in each pan.
Cover with kitchen towels and let rise in a warm place until doubled, about 45 minutes.
Preheat oven to 375°F.
Brush tops with beaten egg and sprinkle with seeds.
Bake until dark golden brown, about 20-25 minutes.
Cover loosely with foil during the last 5-7 minutes to prevent overbrowning.
Allow to cool on a wire rack before removing from the pan. Recipe inspired by Taste of Home.
