Put the flour, yeast, water, milk and butter to a bowl and start kneading.
After about 5 minutes add the salt and knead further.
When the dough changes to a soft and elastic feeling (after about 15 minutes of total knead time), add the pumpkin and rosemary and knead until it's spread in the dough.
Brush a bowl with some oil and put in the dough.
Cover with a damp towel and then some plastic foil.
Let it rise for about 1 hour until it's doubled in size.
Cover a baking plate with baking paper.
Divide the dough into 12 small balls.
Form a bun of each ball and place it on the baking paper.
Give it a second rise under a damp towel and plastic foil of about 45 minutes.
Meanwhile preheat the oven to 200 degrees Celsius.
Bake the buns for 15 minutes in the oven until they're golden brown and done.
Take them out of the oven and brush some butter on top.
Let the buns cool down to room temperature (or serve slightly warm)