Add your flour and salt to a mixing bowl and set aside. In another bowl add your yeast and sugar and set aside.
Add your almond milk, vegan butter and pumpkin puree to a medium saucepan on low and heat it just until the butter is melted. Turn the heat off. Let it cool a bit, about 5 minutes.
Add the pumpkin mixture to your bowl of yeast and sugar, mix to combine.
slowly add your flour mixture to the wet mixture and combine until a dough forms. Knead for 3-5 minutes and form into a ball. Place the dough into a lightly greased bowl and cover. Let it rise until doubled in size. About 1-1.5 hours.
Once the dough has risen, punch it down to release some of the gas bubbles. Divide the dough into 15- 18 pieces. From them into balls and place them into a buttered dish for a second rise. Preheat your oven to 350°
Once the rolls have doubled in size, about 45 minutes, using a pastry brush, brush with some melted butter and top with pumpkin and sesame seeds (optional).
Bake the rolls for 25-30 minutes until lightly golden brown on top. Enjoy!